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.
Moolyn says
Just made using my frozen berries from last season, before the new season arrives and crowds my freezer.
Fantastic and easy to make. Will make again and again.
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Aqiyl Aniys says
Can I substitute the honey for agave? Thanks
Bobbbbb says
very lovely recipe, really enjoyed 🙂
Teralee says
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!
BRB says
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!
bobcat says
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.
bobcat says
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.
Katie @ goodLife {eats} says
YUM! This looks so refreshing. Blackberries are my dad's favorite, I'll have to make this for him sometime.
Jenn says
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.
Jessica @ How Sweet says
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!
Kate says
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!"