Olive Magazine
A white bowl on a blue background, with three schoops of claret-coloured sorbet inside, next to a tub of the sorbet and a silver scoop

Blackberry sorbet

Published: July 15, 2021 at 1:56 pm
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  • Preparation and cooking time
    • Total time
    • + overnight freezing + churning
  • Easy
  • Makes 450g

This recipe is made without cooking the blackberries to keep their vibrant colour and flavour intact – the result is a zingy, tart sorbet that will really refresh your palate this summer

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal79
fat0.1g
carbs18.5g
sugars18.5g
fibre1.4g
protein0.3g
salt0.1g
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Make this refreshing blackberry and mint sorbet, then check out our mango sorbet, kiwi sorbet, orange sorbet and more sorbet recipes.

Ingredients

  • 300g blackberries
  • 150g caster sugar
  • a few springs mint, leaves torn
  • 2 limes, juiced

Method

  • STEP 1

    Mix all of the ingredients together along with a pinch of salt, then tip into a freezer-proof container and freeze overnight.

  • STEP 2

    The next day, defrost the mixture in the fridge until the blackberries are soft (this will take about an hour). Tip the defrosted mixture into a high-powered blender and whizz until completely smooth. Pour into a jug through a fine mesh sieve, then put in an ice cream machine and churn and freeze following manufacturer’s instructions. Scoop the sorbet into bowls to serve.

We have plenty more easy sorbet recipes

Kiwi Sorbet Recipe
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