I noticed that there are still quite a few blackberries in the hedgerows, as well as in the shops. It's also surprisingly warm at the moment, so why not cling on to last days of summer by making blackberry sorbet. It must be the perfect late summer, early autumn dessert with it's intense delicious berry flavour. Warming hot puddings can wait a little longer!
How to make smooth sorbets
Sorbet is surprisingly easy to make, the key to a smooth sorbet is breaking up the ice crystals as they form. The smaller the ice crystals the smoother the sorbet.
If you have an ice cream maker then this is done for you, as the paddle will constantly move the sorbet as it freezes, so preventing large crystals from forming. Not having an ice cream maker doesn't mean you cannot make a good sorbet or ice creams though, you simply have to break the crystals up manually, by beating or whisking the mixture several times during the freezing process.
We can also help the mixture form smaller crystals by freezing the sorbet in a shallow container. A shallow layer of liquid will freeze more quickly than a deeper layer of liquid. The quicker the liquid freezes the smaller the ice crystals.
The addition of a whisked egg white also helps produce a smooth sorbet as the albumen in the egg white will coat the already formed ice crystals and help prevent them joining together to form larger crystals.
Hints, tips and variations
- Make the sorbet with raspberries or a mixture of berries instead of just blackberries.
- If you leave the sorbet a bit too long before stirring to break up the crystals and large ice crystals have already formed, transfer to a bowl and beat with an electric whisk to help break up the crystals.
- Use an orange flavoured liqueur instead of the cassis if preferred.
- For an alcohol free sorbet, add blackcurrant cordial instead
- You can also make this from frozen berries, allow to thaw sufficiently to blitz in a food processor and continue as above.
More Frozen Dessert Recipes Made Easy
- Basil ice cream
- Stem ginger ice cream
- Christmas pudding ice cream
- White chocolate parfait
- Strawberry Baked Alaska
- Strawberry yogurt lollies
Blackberry Sorbet
Equipment
- icecream maker or freezerproof shallow container
Ingredients
- 100 g caster sugar
- juice and grated rind of 1 orange
- 500 g blackberries
- 2 - 3 tablespoon cassis
- 1 large egg white
Instructions
- Place 100g (3½oz) sugar in a saucepan with 175ml (6floz) water and heat gently stirring until the sugar dissolves. Remove from the heat and stir in the orange juice and zest.
- Blitz 500g (1lb2oz) blackberries in a food processor and push through a nylon sieve to remove the seeds. Stir in the cooled sugar syrup and 2- 3tbsp cassis.
- Pour into a rigid, shallow container and freeze, stirring with a fork every 30 minutes or so until ice crystals start to form and it feels slushy. Alternatively, if you have an ice cream machine, churn the mixture until it starts to freeze.
- When the sorbet is slushy, whisk 1 egg white until standing on soft peaks. Add to the sorbet and beat to combine.
- Continue to freeze, beating every 30 minutes or so until completely frozen. If making more than a few days in advance, transfer to an airtight container.
Notes
- Use blackcurrant cordial as a non-alacholic alternative to the cassis.
- Place the sorbet in the refrigerator for about 30 minutes before serving so that it is soft enough to scoop.
- Store in the freezer for up to 3 months
Maurits Kalff says
Pretty damn lovely. Going to make this soon.
Jacqueline Bellefontaine says
Enjoy 🙂
Pascal says
Hello. Can you replace the sugar with a sweetener alternative ?
Thank you.
Jacqueline A Bellefontaine says
The problem with using non-sugar sweeteners, especially artificial ones like Splenda, is that they don't change the freezing temperature of the sorbet. Sugar is essential in most sorbets because they keep the texture from getting rock hard. One of the reason sorbets don't freeze that hard is because of the sugar content. The higher the sugar content the lower the temperature has to be for it to set completely hard. You could possibly play around with substituting some of the sugar but I cannot guarantee that it would work. Adding some alcohol affects the freezing temperature of a liquid so you could try adding a little brandy, cassis or rum to help prevent the sorbet setting too hard,
Pascal says
Thank you. I’m following SlimmingWorld and a regular scoop would count for 2 Syns, which isn’t bad. I’ll try with sugar and a separate batch with sweetener to see the difference.
Jacqueline A Bellefontaine says
Let me know how you get on I would love to know how it works. Good luck with Slimming World.
Midge @ Peachicks' Bakery says
Such a beautiful colour! Seems to be a good blackberry crop this year!
Jacqueline Bellefontaine says
I think your right there lots about
jenny walters says
This looks simply stunning nevermind delicious. I have never made a sorbet but used to love them as a child.I didn't realise that you added eggwhites!We have lots of blackberries on our hedgerows so I am heading out this morning with the kids to collect some.If they give me any trouble I can push them into the hedge!!!!This recipe is def on my to do list.Fab photos too.x
Jacqueline Bellefontaine says
Thank you Jenny Good luck with the blackberry picking. I hope the kids dont get shoved into the hedge too many times:)
My blackberry brownies is also delicious if you are short of recipes, though I am sure you have plenty of your own
TurksWhoEat says
YUM 🙂 reading this made me realize I haven't used my ice cream maker at all this Summer! I may need to get it out and make this sorbet!
Jacqueline Bellefontaine says
Oh yes do. This is so worth it:)
Mandy says
Lovely recipe Jacqueline - this would be absolutely perfect for this heatwave we're having - so refreshing. Thanks for linking up with #CookBlogShare
Jacqueline Bellefonatine says
I knew the forecast was goof but the hottest day of the year in September! That I wasn't expecting but i can enjoy a sorbet anytime of the year:)
Mads says
I love sorbet so will def be making this! x
Jacqueline Bellefonatine says
Great. Hope you like it.
Eb Gargano says
Yum - I can just imagine how wonderful this must taste. Perfect for a scorching hot day like today (you'd never guess it was mid September!) Fab hints and tips too - definitely pinning this one for future reference 🙂 Eb x
Jacqueline Bellefonatine says
Thanks Eb I knew when i wrote the post up last yesterday the weather forecast was good but i really cant quite beleave its this good. Shame Im stuck indoors working:( Hope to get to the allotment later today though.
faye Colegate says
It is the perfect time f year for this recipe - the sun is shining and it is blackberry season. My mouth is watering!! #cookblogshare
Jacqueline Bellefonatine says
Who would have thought the weather would be this good today.
Angela / Only Crumbs Remain says
What a perfect dessert Jacqueline - seasonal berries and a cooling dessert for this hot weather! It looks absolutely delicious, I love the colour. Having never made a sorbet before, I was really interested to learn how the egg white helped. Pinning.
Angela x
Jacqueline Bellefonatine says
Thank you Angela, after waiting so long for summer to actually arrive this year, it lovely that it is not over too quickly and we might as well make the most of these last few hot days. That said I'll eat sorbet or ice cream any day of the year:)