Recipe courtesy of Gale Gand
Blackberry and Lemon Swirl Sorbet
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- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Lemon and blackberry are great complementary flavors.
- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 136
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- 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.
