Blackberry sorbet, with its deep, rich purple and its striking, mouth-puckering tartness, makes for a beautiful finish to a nourishing supper. And while some families may prefer to balance their tartness with a touch of honey, we prefer to serve this blackberry sorbet without added sweetener so the full flavor of the berries, including their lovely sourness can shine.
Indeed, even when sweetened by raw honey (a good source of the food enzyme amylase), a simple blackberry sorbet presents a charming alternative to commercially prepared ice creams and sherbets which often contain refined sugars and other unnatural additions. At its most complex, this blackberry sorbet contains but three ingredients: blackberries, water and honey and can be prepared in about twenty minutes. If you’re just learning to prepare nutrient-dense, whole foods in your kitchen – a simple berry sorbet is a great place to start. It’s easy to prepare and offers a lovely flavor.
Berries grow well in the mountains, and in early August, our market overflows with raspberries and blackberries. We purchase the fruits by the case – filling our bellies with the sweet, tart berries and staining our fingers a brilliant purple with their juice. Later, having eaten our fill, we freeze the berries and they wait until the deep, dark days of winter when nothing grows and we all long for a taste of summer. I pull them from the chest freezer and prepare this blackberry sorbet.
Blackberries are rich sources of micronutrients and, like all berries, a potent source of antioxidants. Blackberries are remarkable source of manganese, a mineral required for bone development and skin health as well as vitamin K1.
| blackberry sorbet | Print |
- 4 cups whole, frozen blackberries
- 2 to 3 tbsp filtered water
- up to ¼ cup raw honey, (optional)
- 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.
I wonder if you could put this in an ice cream maker to freeze it? And if you could use other fruits? I’m about to start GAPS and looking for “treats” we can have now and then. This looks good, and “legal!”
It sounds amazing and looks incredible – perfect for a hot summer day. I bet it would be great mixed with some granola, too for a topping!
Ugh, when I went out for lunch this weekend, the waitress was pitching the “special” which was a cup of soup (probably loaded with migraine-inducing MSG), a lobster with sides, and a slice of cheesecake. When I made a comment about not eating the cheesecake, she said “Well, you can substitute a bowl of sorbet” and it just made me sad to think of what they probably considered sorbet. This makes me happy again.
P.S., I just got lobster and broccoli and swiped the butter from the bread plate to put on my broccoli! It was my birthday lunch and I was tempted to ask if they’d put candles on the lobster.
YUM! This looks so refreshing. Blackberries are my dad’s favorite, I’ll have to make this for him sometime.
I didn’t know that blackberries were a source of Manganese…that is good to know, thanks!
I love the idea of topping it with plain yogurt and mint. That sounds amazing. Mmmmmm.
Oh, I just had a great idea (when thinking about how I could get my extended family members to enjoy this): add shaved dark chocolate to the top! Berries and chocolate…yum.
I made a variation inspired by this last night and it was wonderful! I added 1/4 c. coconut oil and 1/2 can coconut milk and a dab of vanilla, it turned out great!
I already do this with organic frozen mango, but blackberries are my FAVORITE. Can’t wait for them to start popping up on the bushes!
very lovely recipe, really enjoyed 🙂
Can I substitute the honey for agave? Thanks