Blackberry Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 500 g blackberry puree (i use ponthier), or strained pureed blackberries
  • 150 g caster sugar

Method

  1. Mix the blackberry puree, caster sugar, glucose and water in a bowl until smooth and combined. Churn the blackberry mixture in an ice-cream machine following the manufacturer’s instructions until fi rm. Freeze in an airtight container for at least 2 hours or until ready to serve. (Sorbet will keep in an airtight container in the freezer for up to 5 days.)