Description
A refreshing homemade blackberry sorbet that combines the natural sweetness of blackberries with a hint of lime juice, creating a smooth and vibrant frozen dessert perfect for warm days.
Ingredients
Scale
Syrup
- 2/3 cup sugar
- 2/3 cup water
Fruit Puree
- 1 lb blackberries
- 1 1/2 tbsp lime juice (or more/less to taste, can also use lemon)
Instructions
- Make the sugar syrup: Place the sugar and water in a small saucepan over medium heat. Stir occasionally to dissolve the sugar completely without bringing to a simmer. Remove from heat once dissolved and allow to cool to room temperature.
- Prepare the blackberry puree: Wash the blackberries thoroughly. Place them in a blender or food processor and blend until broken down. Press the mixture through a fine strainer to extract juice and pulp, discarding seeds and solids.
- Combine ingredients and chill: Mix the strained blackberry puree with the cooled sugar syrup and lime juice. Stir well to combine, then refrigerate for at least one hour or preferably overnight to chill thoroughly.
- Churn the sorbet: Following your ice cream maker’s instructions, pour the chilled mixture into the machine and churn for about 20 minutes until it reaches a soft-scoop consistency.
- Freeze to firm up: Transfer the sorbet to a container and freeze for 2 to 3 hours or until firm for longer storage. Before serving, allow it to soften slightly at room temperature for easier scooping.
Notes
- This vibrant sorbet is sweet, smooth, and packed with intense berry flavor.
- Adjust lime juice to balance the tartness to your preference.
- For a smoother texture, ensure thorough straining to remove all seeds.
- Can be stored in the freezer for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 26 g
- Sodium: 2 mg
- Fat: 0.4 g
- Saturated Fat: 0.01 g
- Unsaturated Fat: 0.23 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
