Recipes Desserts:

Blackberry Rose Sorbet

Evan Kalman
Blackberry Rose Sorbet


Yields about 1 quart

  • 24 oz fresh or frozen blackberries – thawed
  • 250 g (1 1/4 cup) sugar
  • 8 oz (1 cup) water
  • 15 ml (1 tablespoon) lemon juice
  • 5 ml (1 teaspoon) rose water

The Prep

  • Combine sugar and water in small saucepan and bring to boil over high heat about 1 minute. Transfer syrup to a heatproof container and chill until cold, about 2 hours.
  • Puree blackberries with juices and sugar syrup in a blender until smooth. Strain into a large bowl to remove the seeds and stir in lemon juice and rose water.
  • Process berry mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 6 hours.
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