Fresh Blackberry Sorbet With Lemon

By Rebecca Franklin

Updated 01/15/20

Blackberry sorbet on a plate.
Vegan Feast Catering / Flickr / CC BY 2.0
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Chill: 40 mins
  • Yield: 8 cups ice cream (8 servings)
Nutritional Guidelines (per serving)
131 Calories
1g Fat
31g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 cups ice cream (8 servings)
Amount per serving
Calories 131
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 8g 27%
Protein 2g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For a taste of summer, no matter what the season, make this blackberry sorbet recipe. It uses a bit less sugar than most other versions, so the resultant flavor is one of pure, fresh-picked blackberries.

Ingredients

  • 8 cups fresh blackberries (substitute frozen berries)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar
  • 1 tablespoon vodka

Steps to Make It

  1. Gather the ingredients.

  2. Blend the blackberries, water, and lemon juice on high until the mixture is smooth.

  3. Transfer the berries and juice to a large saucepan and stir in the sugar.

  4. Bring the berry mixture just to a boil and immediately remove it from the heat.

  5. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.

  6. Discard the berry solids, and mix the puree with the vodka.

  7. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

  8. Serve and enjoy!

Recipe Variations

Cook's note: A tablespoon of vodka is added to the sorbet to produce an airy quality in the finished product. It can be omitted, but the sorbet will have a harder, more chunky texture as a result.

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