This orange-blackberry sorbet recipe is a beautiful purple treat that’s 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. It is quick and easy to prep, but the delicious smell of oranges will test your patience waiting for it to freeze!
Makes 6 servings
- 6 cups blackberries (about 1 3/4 pounds), fresh or frozen
- ½ cup orange juice
- ½ cup water
- ⅓ cup sugar
Active Time 15 minutes
Total Time ~4 hours and 45 minutes
- Puree blackberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
- Combine orange juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
- Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
- Freeze the 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. If you have an ice cream maker, freeze according to the manufacturer’s directions.
Tip: If using frozen fruit, measure it frozen and then thaw before pureeing.
To make ahead: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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