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

Source: EatingWell Magazine, July/August 1994


Recipe Summary test

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; carbohydrates 43.9g; dietary fiber 4.8g; sugars 38.8g; fat 0.5g; vitamin a iu 207.1IU; vitamin c 23.7mg; folate 25mcg; calcium 30mg; iron 0.6mg; magnesium 19.8mg; potassium 166.8mg; sodium 2.4mg.

1/2 fruit, 2 other carbohydrate