An excellent purple

This was delicious. A very simple ingredient list produced this wonderfully sweet (but not too), almost creamy, lovely iced dessert.

Blackberry Sorbet

I mean how can you say no to that lovely shade of pinky-purple?

Speaking of, I didn’t seem to achieve quite the same shade as Ms. Second Helpings did – I’m thinking I needed a higher berry to water ratio. Or to actually make this in berry season 🙂

Blackberry Sorbet

Original from Our Lady Of Second Helpings
Makes about 6 servings
Recipes left to try (& copy…): 20; Desserts: 1 recipe left

  • 1 1/2 cups water
  • 1 cup white sugar
  • 3 cups fresh blackberries, rinsed and dried – if you prefer not to dry them, decrease the water a bit
  • 3 tbsp lemon juice (fresh is better, bottled will do)
  1. Mix together the water and sugar in a small saucepan; heat on medium-high to a boil. Stir frequently to prevent the sugar from burning; continue cooking until the sugar dissolves. If you’re using white sugar, the liquid turn clear – if raw or brown sugar, the liquid will be brownish. This should take only a couple minutes.
  2. Add the blackberries to the syrup and bring back to a boil over medium-high heat. Cook, stirring constantly, until berries soften – about 2-5 minutes. Remove from heat and strain the berries through a fine mesh sieve into a bowl (for the syrup). Then mash the berries into the mesh with a spatula or the back of a spoon, until all the juice has been pressed out. Toss out the pulp and stir the lemon juice into the sugar-berry mixture.
  3. Refrigerate this mixture for at least 3 hours before preparing in an ice cream maker, according to manufacturer’s instructions. Sorbet should end up fluffy and will last in the freezer for up to a week – it will thicken/harden over that time.

Yep, it worked

Lemon Sorbet


Looks like 18 hours in the freezer will undo any lack of cooling I inflicted 🙂 Looked like a solid block of ice when we pulled it out of the freezer, but scrapping with a spoon got the lovely fluffly sorbet you see above.

Relatively simple recipe, using ingredients usually kept in the pantry, with a strong lemony flavor? Yep, we’ll use again.

Lemon Sorbet

Original from TheKitchn
Made ~6 cups

  • 1 3/4 cup water
  • 2 cups sugar
  • 2 cups lemon juice
  • 1 tbsp orange zest
  1. In a small saucepan, combine the water and sugar. Heat over medium to a boil and boil until the sugar dissolves, about 1 minute. Remove from heat and allow to cool completely.
  2. Stir in the lemon juice and orange zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer’s instructions.
  3. When frozen into soft ice crystals, transfer to a storage container, cover tightly, and freeze until ready to serve.

Well, that didn’t work…yet

Proto-Lemon SorbetThat’s supposed to be lemon sorbet but it hasn’t come together / frozen yet.  I might have not let the sugar water cool long enough, before going onto the next step (ice cream maker).

We’ll see if it turns into the real thing in the freezer by the morning.

In the meanwhile, it sure tastes of lemon.