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.
BLACKBERRY-BLACK TEA SORBET
You want a strong black tea for this recipe: Darjeeling, assam, etc. but if you don't have those specific teas, Earl Grey (fyi: Earl Grey does contain assam tea) will work, too. My additions to the sorbet were the lemon juice and ginger. If you don't like ginger it's okay to omit. Easy! From calgiant.com.
Provided by COOKGIRl
Categories Frozen Desserts
Time 40m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain.
- In a blender, whirl blackberries until puréed.
- [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids.].
- Whisk tea, sugar, lemon juice and ginger together into the blackberry purée. Cover and chill until cold, at least 3 hours or up to 1 day.
- Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
- Transfer sorbet to an airtight container and freeze until firm, at least 3 hours.
- If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc.
- Prep time does not include chilling.
Nutrition Facts : Calories 254.6, Fat 0.7, Sodium 2, Carbohydrate 63.7, Fiber 7.3, Sugar 56.7, Protein 1.9
BLACK RASPBERRY SORBET
An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.
Provided by anglophile612
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
- Combine berries and lemon juice in a blender; process to a smooth puree.
- Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
- Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
- Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.
Nutrition Facts : Calories 142 calories, Carbohydrate 31.4 g, Fat 1.2 g, Protein 2.5 g, Sodium 20.2 mg, Sugar 18.1 g
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
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
More about "blackberry black tea sorbet recipes"
BLACKBERRY-BLACK TEA SORBET RECIPE – SUNSET MAGAZINE
From sunset.com
Servings 5Calories 133 per servingEstimated Reading Time 50 secs
- In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.
- Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
BLACKBERRY SORBET RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Peach RecipesCuisine British RecipesCalories 141 per serving
- Put the sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool completely.
- Put the blackberries and lemon juice in a small food processor or blender and whizz to a purée (or whizz with a stick blender in a jug), then push through a fine sieve into a mixing bowl using the back of a spoon (discard the seeds). Add the cooled syrup and mix until combined. Churn in an ice cream machine until smooth; freeze overnight until solid.
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