Blackberry And Vodka Sorbet With Mixed Berries Food

BLACKBERRY SORBET RECIPE BY TASTY

Blackberry Sorbet Recipe by Tasty image

Here's what you need: frozen blackberry, honey

Provided by Mercedes Sandoval

Yield 2 servings

Number Of Ingredients 2

Ingredients

1 lb frozen blackberry
¼ cup honey, or preferred sweetener

Steps:

In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 79 grams, Fat 0 grams, Fiber 11 grams, Protein 2 grams, Sugar 68 grams

PEACH LASSI SORBET WITH CRUSHED BLACKBERRIES

Peach Lassi Sorbet with Crushed Blackberries image

Don't skip the vodka. It will give the sorbet a smoother, less icy texture.

Provided by Andy Baraghani

Categories Bon Appétit Dessert Summer Frozen Dessert Freeze/Chill Peach Yogurt Vodka Blackberry Honey Quick & Easy

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 medium peaches, peeled, chopped, frozen (about 4 cups)
1/2 cup plain whole-milk Greek yogurt
2 Tbsp. vodka
1/4 tsp. kosher salt
1/4 cup plus 2 Tbsp. honey
6 oz. fresh blackberries, halved
2 tsp. fresh lemon juice

Steps:

Process peaches, yogurt, vodka, salt, and 1/4 cup honey in a food processor or blender until smooth. Pour peach mixture into a loaf pan (a metal pan will conduct cold more efficiently than tempered glass) and place a piece of parchment paper on top, pressing directly onto surface. Freeze until sorbet is firm, about 6 hours.
A little before serving, lightly crush half of the blackberries in a small bowl. Add lemon juice, remaining berries, and remaining 2 Tbsp. honey and let sit, tossing occasionally, until berries have released some of their juices, about 20 minutes.
Scoop sorbet into bowls and top with macerated blackberries.
Do Ahead
Sorbet can be made 3 days ahead. Keep frozen. Thaw in refrigerator 30 minutes before scooping into bowls.

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