BLACKBERRY SORBET RECIPE BY TASTY
Here's what you need: frozen blackberry, honey
Provided by Mercedes Sandoval
Categories Desserts
Yield 2 servings
Number Of Ingredients 2
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
STAR ANISE BLACKBERRIES WITH LEMON SORBET
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers.
BLACKBERRY-LIME SORBET
Make and share this Blackberry-Lime Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Berries
Time 50m
Yield 1 quart
Number Of Ingredients 4
Steps:
- In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved; remove from heat and set aside to cool.
- Puree the blackberries in a blender or food processor with the sugar syrup; press the mixture through a strainer to remove the seeds, then stir the lime juice into the sweetened puree.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions.
Nutrition Facts : Calories 874.3, Fat 3, SaturatedFat 0.1, Sodium 13, Carbohydrate 220.9, Fiber 31.3, Sugar 181.1, Protein 8.8
BLACKBERRY AND LEMON SWIRL SORBET
Lemon and blackberry are great complementary flavors.
Provided by Food Network
Categories dessert
Time 41m
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a saucepan, bring 1 cup sugar and 2 cups water to a boil. Let cool slightly then measure out 2 cups. Combine the 2 cups with the lemon juice and chill.
- Meanwhile in a saucepan, place the blackberries with 1 tablespoon of water and 3 tablespoons of sugar. Bring to a boil then turn the heat down to a simmer, stirring often to reduce to a thick puree. Strain, if desired and chill the puree.
- Spin the chilled sorbet mixture in your ice cream maker then place in a frozen bowl. Fold in the chilled blackberry puree lightly to swirl it. Freeze until ready to enjoy.
LIME SORBETS
Categories Dessert Freeze/Chill Frozen Dessert Lime Summer Vegan Gourmet
Yield Makes 4 1/2 cups
Number Of Ingredients 3
Steps:
- Line a baking sheet with plastic wrap.
- Wash limes and halve lengthwise. Working over a bowl to catch juices, with a small sharp knife cut between flesh and pith to loosen flesh and with a spoon scoop out flesh in 1 piece. Into bowl squeeze juice from lime flesh with hands and discard membranes. Scrape any remaining membranes and juice from lime halves into bowl. Pour lime juice through a sieve into a measuring cup to measure 1 cup, discarding membranes. Put lime shells on baking sheet and freeze while making sorbet.
- In a bowl stir together 1 cup lime juice, syrup, and water and freeze in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled lime shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
BLACKBERRY SORBET
Make and share this Blackberry Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
- Increas the heat and boil without stirring for 1 minute.
- Turn off the heat and let the mixture cool completely.
- Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
- If desired, pour the puree through a strainer to remove the seeds.
- Cover and refrigerate until cold.
- Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
- When finished, the sorbet will be soft but ready to eat.
- For firmer sorbet, transfer mixture to a freezer container; freeze several hours.
Nutrition Facts : Calories 200.2, Fat 0.7, Sodium 2.9, Carbohydrate 50.5, Fiber 7.7, Sugar 30.6, Protein 2
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
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BLACKBERRY SORBET RECIPE | BON APPéTIT
From bonappetit.com
Servings 8
- Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
- Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. DO AHEAD Can be made 1 week ahead. Keep frozen.
- Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
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