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Blackberry Sorbet

July/August 1994

Your rating: None Average: 4.1 (8 votes)

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


Blackberry Sorbet Recipe

Makes: 6 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 1 cup instant-dissolving sugar
  • 2 tablespoons crème de cassis, or black currant syrup
  • 2/3 cup water
  • 1 quart blackberries
  • 2 tablespoons lemon juice

Preparation

  1. Combine sugar, crème de cassis or black currant syrup and water in a medium bowl, stirring until the sugar has dissolved.
  2. 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

Per serving: 174 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 44 g carbohydrates; 1 g protein; 5 g fiber; 2 mg sodium; 168 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 1/2 fruit, 2 other carbohydrate


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