Blackberry Sorbet

4
Servings
8m
Prep Time
10m
Cook Time
18m
Ready In


"From late August to mid October wild blackberries can be picked from bushes by the side of country roads throughout Ireland. A wet summer followed by a warm, dry autumn will ensure a bumper crop. From "A Little Irish Cookbook""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (128.6 g)
  • Calories 138.9
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 2.2 mg
  • Total Carbohydrate - 35.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 32.3 g
  • Protein - 0.5 g
  • Calcium - 5.6 mg
  • Iron - 0.2 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0 mg

Step 1

Clean the blackberries thoroughly and remove stalks.

Step 2

Puree the fruit in a blender and strain through a sieve.

Step 3

Dissolve the sugar in the water and boil for about 5 minutes to make a syrup. Add the blackberries and boil for a further minute. Set aside to cool.

Step 4

When the liquid has cooled, fold it into stiffly-beaten egg whites.

Step 5

Freeze in an ice-cream machine or in a tray in the freezer. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.

Tips & Variations


No special items needed.

Related

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What a treat! This made about a quart of deliciousness. I brought it to my daughter's house for desert and it's pretty soft right now - not picture worthy, but I'll take one tomorrow when it gets firm again.

review by:
(10 Jul 2021)