This orange-blackberry sorbet recipe is a beautiful purple treat perfect for any hot day. While it may seem tedious, be sure to strain the blackberries and use a low pulp or pulp-free orange juice to make the smoothest sorbet.
About 3 cups
Active Time: 15 minutes |
Total Time: 4 3/4 hours
6 cups blackberries (about 1 3/4 pounds), fresh or frozen (see Tips)
1/2 cup orange juice
1/2 cup water
1/3 cup sugar
Puree blackberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
Combine orange juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Per 1/2 cup :
1 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
22 g Carbohydrates;
0 g Protein;
0 g Fiber;
2 mg Sodium;
196 mg Potassium
1 1/2 Carbohydrate Servings Carbohydrate Serving
Exchanges: 1 fruit, 1 other carbohydrate
Tips & Notes
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.
If you don’t have an ice cream maker, freeze the sorbet mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.