Blackberry Sorbet

Prep Time
Cook Time
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


  • 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.



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)