Blackberry Sorbet




  1. Combine the sugar and the water in a large saucepan. Bring to a low boil and stir until all the sugar is dissolved. Cool completely by either submerging in an ice bath or putting in refrigerator.
  2. Combine batches of 1/2 blackberries and 1/2 simple syrup (the sugar/water combo) in the blender.
  3. Run these batches through a strainer to remove blackberry seeds. When seeds are removed transfer to pitcher. Work in batches moving everything into the blender and through the strainer.
  4. When complete transfer to ice cream maker. Churn for about 45 minutes or until soft serve and freeze the rest in an airtight container.


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