Orange-Blackberry Sorbet
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.
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
1 fruit, 1 other carbohydrate