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Blackberry sorbet

Name: Blackberry sorbet
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 250g caster sugar; 400g blackberries; Juice of ½ lemon

Published: 31 Oct 17
Updated: 26 May 25

If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!

Cool down with more heatwave recipes.

Easy
August 2017

Test kitchen approved

Serves 6-8
Hands-on time 15 min, plus cooling and overnight freezing

If you haven’t already fallen in love with the gorgeous purple hues of this blackberry sorbet, just wait until you taste it!

Cool down with more heatwave recipes.

Nutrition: per serving

Calories: 141kcals
Fat: 0.1g (no saturated)
Protein: 0.4g
Carbohydrates: 33.7g (33.7g sugars)
Fibre: 2.1g
Salt: trace

For 8

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Ingredients

250g caster sugar
400g blackberries
Juice of ½ lemon

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.