Best Blackberry Sorbet Recipes

BLACKBERRY SORBET RECIPE BY TASTY

Steps:

• In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
• Enjoy!

BLACKBERRY SORBET

Steps:

• In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
• Increas the heat and boil without stirring for 1 minute.
• Turn off the heat and let the mixture cool completely.
• Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
• If desired, pour the puree through a strainer to remove the seeds.
• Cover and refrigerate until cold.
• Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
• When finished, the sorbet will be soft but ready to eat.
• For firmer sorbet, transfer mixture to a freezer container; freeze several hours.

SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE

Steps:

• For terrine:
• Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)
• For compote:
• Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.
• Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote.

STRAWBERRY, BLACKBERRY, AND PEACH SORBET

Steps:

• Bring water to a boil in a small saucepan; remove from heat and add sugar. Stir until completely dissolved. Pour syrup mixture into a heat-proof container, cover halfway with plastic wrap, and place in the refrigerator until completely chilled, 45 to 60 minutes.
• Put blackberries, strawberries, and peach slices into a blender and blend until pureed. Add the fruit puree to the chilled sugar syrup and strain the mixture to remove the seeds. Stir in lemon juice. Cover and refrigerate until the mixture is chilled, about 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BLACKBERRY AND LEMON SWIRL SORBET

Steps:

• In a saucepan, bring 1 cup sugar and 2 cups water to a boil. Let cool slightly then measure out 2 cups. Combine the 2 cups with the lemon juice and chill.
• Meanwhile in a saucepan, place the blackberries with 1 tablespoon of water and 3 tablespoons of sugar. Bring to a boil then turn the heat down to a simmer, stirring often to reduce to a thick puree. Strain, if desired and chill the puree.
• Spin the chilled sorbet mixture in your ice cream maker then place in a frozen bowl. Fold in the chilled blackberry puree lightly to swirl it. Freeze until ready to enjoy.

CHAMPAGNE-INFUSED BLACKBERRY SOUP WITH SOUR CREAM SORBET

Steps:

• Soup: In a saucepan, bring water, sugar, blackberries and lemon juice to a boil over medium-high heat. Simmer for approximately 10 minutes, then add mint leaves. Remove from heat and let cool. Blend mixture together in a mixer or food processor, then strain through a sieve.
• Sorbet: In a medium saucepan, bring sugar, water and corn syrup to a boil over medium-high heat. Let cool, then stir in lime juice and sour cream. Churn in an ice cream maker until proper consistency is achieved.
• To serve: Divide blackberry soup into four equal parts and pour into separate bowls. Put 1 scoop of sorbet in the middle of each bowl and drizzle with champagne.

BLACKBERRY SORBET

Steps:

• Stir sugar and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, being sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Let cool. Refrigerate until cold, several hours or overnight.
• Pass blackberries through a food mill fitted with the fine disk. Whisk in lemon juice, black currant syrup and sugar syrup. Refrigerate until cold.
• Place in an ice-cream machine and freeze according to manufacturer's instructions.

LEMON SORBET WITH BLACKBERRY SAUCE

Steps:

• Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
• Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.

BLACKBERRY-BLACK TEA SORBET

Steps:

• Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
• In a blender, whirl blackberries until puréed.
• [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids.].
• Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
• Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
• Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
• If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
• Prep time does not include chilling.

BLACKBERRY AND VODKA SORBET WITH MIXED BERRIES

Steps:

• Place blackberries into blender, and process until smooth.
• Press the puree through a sieve or strainer into a medium-sized bowl, discarding seeds.
• Add 3/4 cup of sugar, 1/3 cup lime juice, 1/4 cup of vodka, the lemon juice and liqueur to the blackberry puree, stirring well.
• Pour mixture into ice cream freezer, and freeze according to the manufacturer instructions. When complete, spoon sorbet into freezer-safe container; cover and freeze until firm.
• Combine the remaining 1/4 cup of sugar, the remaining 1/3 cup lime juice, strawberries, blueberries, and 1/3 cup of vodka in a large bowl, stirring gently. Let stand 2 hours.
• Spoon 3/4 cup of strawberry mix into dessert glasses and top with 1/2 cup of sorbet.

BLACKBERRY SORBET

Steps:

• 1. Puree the blackberries with 1/4 cup of the sugar syrup in a food processor until smooth. If desired, this mixture can be strained into a bowl to remove the seeds, but it is not necessary.
• 2. Stir in the remaining sugar syrup, then transfer to an ice cream maker and freeze according to the manufacturer's instructions.

WILD BLACKBERRY SORBET

Steps:

• Rinse the berries and put them in a medium saucepan with the water, orange juice, and sugar.
• Bring to a boil and simmer for 5 minutes.
• Strain off and reserve the liquid.
• Press the fruit through a fine sieve, using a rubber spatula or the back of a large spoon.
• Add this fruit puree to the reserved liquid and let cool to room temperature.
• When the blackberry mixture is cool, beat the egg whites until just stiff but not dry.
• While gently beating, slowly pour in the blackberry mixture until fully incorporated.
• Pour the sorbet base into an ice cream maker and freeze according to the manufacturer's instructions.
• When set, transfer the mixture to a freezer container and continue freezing until solid.
• Before serving, let the sorbet sit at room temperature for a few minutes to make scooping easier.

BLACKBERRY TARRAGON SORBET

Steps:

• Place the blackberries, water, lemon juice and zest, sugar and tarragon in a large saucepan over medium heat, stirring gently. Allow to come to a gentle boil and reduce the heat to a simmer. Cook for 30 minutes, or until the sugar is completely dissolved, the tarragon is wilted and dark, and the fruit has collapsed completely. Stir and let stand off the burner for 15 minutes. Strain through a fine-mesh strainer, pressing the fruit and rubbing it against the strainer. Discard the seeds, excess pulp and tarragon. Pour the liquid into a container, cover and refrigerate for at least 8 hours, or until completely chilled. Place the chilled mixture into an ice cream maker and follow the maufacturer's instructions. Place the spun mixture into a container, cover, and freeze until solid. Serve chilled! Note: The sorbet will keep in the freezer for about 3 weeks.

BLACKBERRY AND RASPBERRY SORBET

Steps:

• Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
• Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
• Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
• Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
• May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.

BLACKBERRY WITH RED WINE SORBET

Steps:

• Heat the sugar and water together in a small saucepan over medium-low heat; cook and stir until the sugar is dissolved completely, making a simple syrup. Set aside to cool.
• Puree the blackberries in a blender or food processor; strain through a fine-mesh strainer to remove any seeds or pulp. Whisk the strained blackberry juice, the cooled simple syrup, and the red wine together in a bowl; chill in refrigerator until cold.
• Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions