Blackberry Sorbet
Inspired by techniques from NYT Cooking.
A deep purple sorbet of ripe blackberries, milled free of seeds and sharpened with lemon.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- small saucepan
- food mill with fine disc or fine sieve
- bowl
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 106 kcal |
| Protein | 1.1 g |
| Carbohydrate | 26.2 g |
| of which sugars | 22.5 g |
| of which free sugars | 18.8 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 4 g |
| Salt | 0.1 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Syrup
- 150 g caster sugar
- 200 ml water
Sorbet
- 600 g ripe blackberries (fresh or thawed frozen)
- 2 tbsp lemon juice, or to taste
- 1 g fine sea salt or table salt a pinch
- 1
Syrup. Bring the sugar and water to the boil, stirring until no sugar grains are left, then cool and refrigerate.
- 2
Purée. Pass the blackberries through the food mill, or blend them briefly and press through the sieve, to leave the hard seeds behind.
- 3
Mix. Whisk the cold syrup, lemon juice and salt into the purée, taste and add a little more lemon if needed. Chill until cold.
- 4
Churn and freeze. Churn for 20-25 min, then pack into the container and freeze for about 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
