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Orange-Blackberry Sorbet

July/August 2013

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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.


Orange-Blackberry Sorbet Recipe

Makes: About 3 cups

Serving Size: 1/2 cup

Active Time:

Total Time:

Preparation

  1. 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.
  2. Combine orange juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.

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.

Nutrition

Per 1/2 cup: 96 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 22 g carbohydrates; 11 g added sugars; 0 g protein; 0 g fiber; 2 mg sodium; 196 mg potassium.

Nutrition Bonus: Vitamin C (39% daily value)

Carbohydrate Servings: 1 1/2 Carbohydrate Servings

Exchanges: 1 fruit, 1 other carbohydrate


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