Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
cranberry recipes
healthy baking
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
easter baking
thanksgiving baking
valentine's baking
halloween baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Blackberry Sorbet Tested Recipe

Printer Friendly Page

Blackberry Sorbet Recipe

Blackberries are big, and black, and shiny, and oh so sweet. The only problem is that they do not like to be picked. Waverley Root got it right when he said that the English name "brambleberry" is more fitting as "This name highlights the most impressive characteristic of the blackberry, the ferocity with which its fruit is defended by its thorns." 

There are so many ways to use blackberries. Eating them raw with cream is the obvious choice as is pairing them with apples in crisps, pies and tarts. But another delicious and low fat alternative is to use them in this Blackberry Sorbet. Sorbet (pronounced Sor-BAY) is easier to make then ice cream, as it just involves mixing and freezing pureed fruit (fresh or frozen), a sugar syrup, and lemon juice. Blackberry sorbet has such a beautiful deep burgundy color that is wonderful when served in a pretty bowl by itself or in a tall parfait glass, alternating small scoops of vanilla ice cream with the blackberry sorbet

Lastly, a note on sugar syrups. Sugar syrups are just a combination of sugar dissolved in water. The density of sugar (simple) syrups can vary depending on how they are going to be used. A heavy sugar syrup consists of about one part sugar to one part water (used here). A medium sugar syrup is about one part sugar to two parts water. And a light sugar syrup is about one part sugar to three parts water. Sugar syrups have all kinds of uses; soaking cakes and pastries (called a "soaking syrup" and a flavoring can be added such as extracts, juices or liqueurs), diluting fondants, poaching fruit, as a glaze, added to frostings and sorbets, and used in confectionery.


Blackberry Sorbet: Bring the water to a boil in a small saucepan, remove from heat, and stir in the sugar until it is completely dissolved.  Pour the sugar syrup into a heatproof container, cover and place in the refrigerator until completely chilled (about an hour). 

Meanwhile, thaw the blackberries. When the blackberries are thawed, place in a blender or food processor and process until pureed. Add the blackberry puree to the chilled sugar syrup and then strain the mixture to remove the seeds. Add the lemon juice and liqueur (if using), cover and refrigerate until the mixture is thoroughly chilled. 

Once the mixture is thoroughly chilled place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer. When the sorbet becomes solid you may need to place it in the refrigerator for about 20 minutes so it is soft enough to serve.

If you do not have an ice cream machine you can 'still' freeze the sorbet. Pour the mixture into an 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (sorbets will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer. After about 1 -1 1/2 hours check the sorbet. When the mixture is frozen to the point that a firm ring of ice has formed around the sides of the pan and there is a soft slush of sorbet in the center, remove from the freezer. Transfer the partially thawed sorbet to the food processor and process until the mixture is a uniform slush. This breaks up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.)  Place the sorbet back into the pan, into the freezer, and repeat the process at least two more times at intervals of 1 - 1 1/2 hours. After the third processing return the sorbet to the freezer for about an hour before serving so the sorbet can be firm enough to serve. 

Makes about 4 cups of sorbet. Preparation time 1 hour.

Recipe adapted from: Liddell, Caroline and Weir, Robin. Frozen Desserts. New York: St. Martin's Griffin: 1995.


Blackberry Sorbet Recipe:

1 cup (240 ml) water

1 1/4 cup (250 grams) granulated white sugar

1 pound (454 grams) frozen unsweetened blackberries

2 tablespoons lemon juice

2 tablespoons fruit liqueur (optional)

Note:  If you taste the sorbet after freezing and find the amount of sugar is not right, adjust the level of sugar by adding a little sugar syrup (too little sugar in sorbet) or water (too much sugar in sorbet) and then refreeze the sorbet.  The sorbet is not affected by thawing and refreezing.




New Videos



Rick Jaworski's 2018 Campaign for Congress


Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC