John Myers
Blackberry-lime Sorbet
The perfect blackberry-lime sorbet recipe with a picture and simple step-by-step instructions.
- 600 g Blackberry
- 170 g Sugar
- 3 tbsp Powdered sugar
- 2 Limes
- 150 ml Water
- Puree the blackberries with 40 grams of sugar, then pass through a fine sieve and refrigerate.
- Heat the water with the remaining sugar and the powdered sugar and bring to the boil once until the sugar is produced. Let the pot cool down in an ice-cold water bath.
- Squeeze the limes and mix the juice into the blackberry purée. Finally, mix in the cooled syrup and mix everything very well.
- Either let the mixture freeze in the ice cream maker or fill it into a plastic bowl and place it in the freezer (with the second variant, stir vigorously every 30 minutes so that no ice crystals form). TIP: If you pour the mixture into a freezer-safe bowl, you should cut a piece of baking paper and place it on the ice and press it down lightly. This means that no ice crystals form on the surface.
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