Blackberry Sorbet

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Blackberries are winners. They may not get the fanfare that strawberries get—from being recreated for every Pop Tart flavor, Laffy Taffy and even Starburst candy, but blackberries have a whole lot of flavor and they add a stunning purple-ish color when broken down. Oh, and their antioxidants and fiber make these sweet little berries quite the superfood.

I love snacking on fresh blackberries. But I also love using them in desserts. So, I continued my sorbet ‘em quest, and I decided to sorbet some blackberries. Making sorbet is my new favorite thing. It’s easy. It’s simple. It’s fresh. It’s delicious! (And if you missed my Raspberry Rosé Sorbet, fear not, this refreshing recipe lives on here.)

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So, here’s another berry-forward sorbet. It’s pretty much just blackberries, water and sugar. I added lemon juice and lemon zest because blackberry + lemon is life. Also, it helps balance the flavor due to the added sugar. (The sugar isn’t just to sweeten it— it’s to give it structure, so try not to skimp on this ingredient.) The last thing I added is optional: liquor. I like adding alcohol to my sorbets because it keeps them soft & scoopable once they’re in the freezer. If you choose to keep yours booze-free, you can let the sorbet soften at room temperature for a few minutes before scooping.

Soft and scoopable homemade blackberry sorbet.

Soft and scoopable homemade blackberry sorbet.

Blackberry Sorbet Recipe

Makes 1 quart
Prep time 15 minutes
Total time 4 hours

4 cups blackberries (about 450g)
1 cup water
2/3 cup sugar
Zest from 1 small lemon
juice from 1/2 lemon
1 and 1/2 tablespoons vodka, kirsch, or rum (optional!)

Combine the blackberries, water and sugar in a blender.  Blend until pureed.  Strain the blackberry puree through a sieve to remove the seeds (this part is optional—if you want a more rustic sorbet with tiny seeds and you love fiber, you can skip this part).  Stir in the lemon zest, juice and alcohol (if using). 

Assemble your ice cream maker and churn according to directions. Spoon out the slushy sorbet into a container, and cover with plastic.  Freeze for about four hours.  The sorbet is now ready to enjoy!  Keep frozen until ready to use.  I served these with even more fresh berries and it’s a lovely contrast to the sorbet!

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  • DOREEN PALMIERI SAYS | June 5, 2020

    I’m on a low carb diet. Can I make this with any other sweeteners than sugar?

    • Vallery Lomas SAYS | June 22, 2020

      That’s a great question. I’m honestly not sure. I know sugar plays a crucial role in the structure.

  • Chris Malnati SAYS | June 9, 2020

    This was so easy and it’s delicious!

    • Vallery Lomas SAYS | June 22, 2020

      so glad to hear it! (i’m literally making a batch right now!) 🙂

about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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