A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1994


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Combine sugar, creme de cassis or black currant syrup and water in a medium bowl, stirring until the sugar has dissolved.

  • Puree blackberries with lemon juice in a food processor. To remove seeds, force the puree through a fine strainer into a bowl. Add the sugar mixture and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Nutrition Facts

175 calories; protein 1.4g 3% DV; carbohydrates 43.9g 14% DV; dietary fiber 4.8g 19% DV; sugars 38.8g; fat 0.5g 1% DV; saturated fatg; cholesterolmg; vitamin a iu 207.1IU 4% DV; vitamin c 23.7mg 40% DV; folate 25mcg 6% DV; calcium 30mg 3% DV; iron 0.6mg 4% DV; magnesium 19.8mg 7% DV; potassium 166.8mg 5% DV; sodium 2.4mg; thiaminmg 2% DV.

Reviews (1)

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Rating: 4 stars
Good easy recipe might decrease sugar This was all the more fun to make as I picked the quart of black raspberries from my back yard. I substituted violet syrup for the creme de cassis (based on what I had in the cupboard--the recipe as is would be good I think). I followed the amounts in the recipe exactly and would decrease the amount of sugar by a quarter or even a half. It's edible as is though and if you like sorbet sweet then it's fine. To get the seeds out of the berry puree was a bit tricky at first. I poured some into the strainer and stirred it vigorously with a spoon to force the juice out. Pros: Easy few ingredients needed tasty Cons: Too sweet (for me) Read More