Blackberry Sorbet

A decidedly tart finish to supper,  this wholesome, in-season, antioxidant-rich dessert can be prepared without additional sweetener, appreciating, instead, the full flavor of local blackberries frozen at their height of ripeness. For those of you who may prefer a little sweetness to balance out the potent, tart flavor of the blackberries, consider adding up to ¼ cup raw wildflower or orchard blossom honey.


•    4 cups whole, frozen blackberries

•    2 to 3 tablespoons filtered water

•    up to ¼ cup raw honey


1.    Allow your frozen whole blackberries to thaw for about fifteen to twenty minutes.

After about twenty minutes, combine blackberry, filtered water and honey, if you’re using it, in a food processor. Pulse repeatedly to break up the berries, then process until the sorbet is smooth.

Serve immediately, or, if the blackberry sorbet is too soft, pour it into a container and freeze it for a few hours – stirring periodically to break up any ice crystals that may form.


2 Responses to “Blackberry Sorbet”
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