Blackberry sorbet
- Portion size: Serves 6-8
- Hands-on time 15 min, plus cooling and overnight freezing
- Difficulty: easy
If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!
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Ingredients
- 250g caster sugar
- 400g blackberries
- Juice of ½ lemon
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Method
- Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
- Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.
Nutrition
- 141kcals Calories
- 0.1g (no saturated) Fat
- 0.4g Protein
- 33.7g (33.7g sugars) Carbs
- 2.1g Fibre
- trace Salt
For 8
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