Recipe courtesy of Gale Gand

Blackberry and Lemon Swirl Sorbet

Lemon and blackberry are great complementary flavors.
  • Level: Easy
  • Total: 41 min
  • Prep: 20 min
  • Inactive: 1 min
  • Cook: 20 min
  • Yield: 8 servings
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1 cup sugar, plus 3 tablespoons

2 cups water, plus 1 tablespoon

2 cups lemon juice

1 half-pint blackberries


  1. 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.
  2. 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.
  3. 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.

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