Blackberry Sorbet – Easy No-Churn Recipe for Summer
Make this blackberry sorbet recipe with fresh berries, sugar and lemon for a smooth fruit dessert ready in a few hours.
Blackberry sorbet is a refined, dairy-free frozen dessert prepared by puréeing ripe blackberries with a simple syrup of water and sugar, brightened by a touch of lemon juice to balance sweetness and enhance color. Once strained to remove seeds, the mixture is churned until smooth and lightly aerated, resulting in a vibrant, intensely fruity scoop with a clean finish. Appreciated for its straightforward ingredient list and vivid flavor, this sorbet is most often enjoyed in late summer, when blackberries are at their peak, and serves equally well as a refreshing finale to a meal, a palate cleanser between courses, or a light afternoon treat during warm weather.
Blackberry Sorbet – Easy No-Churn Recipe for Summer
Ready in well under half an hour of hands-on time, this take on blackberry sorbet is ideal when you want a low-effort dessert that still feels special. Beyond the cool flavor, each scoop delivers a boost of antioxidants and vitamin C—proof that a sweet treat can sneak in a little nutrition too.
Prep Time
20 minutes
20 minutes
Cook Time
5 minutes
5 minutes
Total Time
425 minutes (7h)
425 minutes (7h)
Ingredients
Blackberries – 500 g
- Water – 20 cl (≈ 200 ml)
- White granulated sugar – 150 g
- Freshly squeezed lemon juice – from ½ medium lemon (≈ 1½ tbsp)
- Egg white – 1 large (optional, gives a lighter, smoother sorbet)
- Fresh mint leaves – a few small sprigs (optional, for garnish)
- Crème de cassis (black-currant liqueur) – 1 tbsp (optional, intensifies berry flavour)
Method
Wash the blackberries under cold running water
- Drain the blackberries thoroughly
- Blend the blackberries with half of the water until smooth
- Strain the blended berries through a fine sieve to remove the seeds
- Pour the seedless puree into a saucepan
- Add the sugar to the saucepan
- Stir in the remaining water
- Warm the mixture over low heat while stirring until the sugar dissolves completely
- Take the saucepan off the heat
- Let the mixture cool to room temperature
- Stir in the lemon juice
- Cover the bowl and refrigerate the mixture until well chilled
- Pour the cold mixture into an ice-cream maker
- Churn until the sorbet thickens and reaches a soft consistency
- Spoon the sorbet into a freezer-safe container
- Freeze until firm before serving
Nutrition
Calories
858 kcal Protein
11 g Fat
3 g Carbs
205 g Fiber
27 g Sugar
180 g
858 kcal Protein
11 g Fat
3 g Carbs
205 g Fiber
27 g Sugar
180 g
Notes
Chill both the blackberry purée and syrup for at least 2 hours before churning—starting cold shortens spin time and locks in brighter color. Slip in a tiny pinch of fine sea salt and ½ tsp crème de cassis (or chambord) to amplify the berry depth without making the sorbet boozy. No machine? Freeze the mixture in a shallow tray and rake with a fork every 30 minutes until uniformly slushy, then pack and firm up.
why this recipe
This blackberry sorbet recipe is a celebration of summer’s purest flavors, transforming a handful of ripe berries, a squeeze of lemon, and just enough sugar into a jewel-toned dessert that tastes as stunning as it looks. Its allure lies in the vibrant, all-natural color and the silky texture achieved without dairy or artificial thickeners, allowing the blackberries’ bright, tangy notes to shine through unmasked. The preparation is refreshingly simple—blend, churn, freeze—yet the result feels indulgent and chef-worthy, perfect for impressing guests or treating yourself on a warm evening. Packed with antioxidants and naturally light, this sorbet offers a guilt-free finale to any meal, proving that elegance and ease can indeed share the same spoon.
FAQs
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Frequently Asked Questions
Can I make this blackberry sorbet without an ice-cream maker?
Yes. Spread the well-chilled sorbet base in a shallow metal tray, freeze it for about 30 minutes, then vigorously scrape and break up the ice crystals with a fork; repeat every 30 minutes until the mixture is uniformly slushy and airy (2–3 hours total). Once smooth, pack it into a lidded container and freeze until firm, giving you a scoopable sorbet without a machine.
Can I substitute frozen blackberries for fresh ones when making this sorbet?
Yes—unsweetened frozen blackberries can replace fresh ones in equal weight. Thaw them fully (ideally overnight in the fridge) and drain off any excess juice before puréeing, then taste and fine-tune the sugar or lemon juice so the base isn’t overly sweet or thin. The color may deepen slightly, but texture and flavor remain excellent.
How long can I store the finished sorbet in the freezer without compromising its flavor and texture?
For peak flavor and a smooth, scoop-able texture, enjoy the sorbet within 10–14 days, keeping it in an airtight, freezer-safe container pressed with parchment or plastic wrap on the surface to limit air contact. It will remain food-safe for up to a month, but after the two-week mark you’ll notice more ice crystals and muted berry notes.