Blackberry Lime Sorbet

"Blackberry lime sorbet is a sweet and tangy treat that you will want stocked in your freezer all summer long. Made with fresh or frozen Oregon blackberries, this smooth and creamy sorbet is only five ingredients and no dairy."

RENEE NICOLE'S KITCHEN

INGREDIENTS

– fresh or frozen blackberries – water (divided) – white sugar – corn syrup – lime zest – lime juice

Arrow

Yield

prep time

15 MINUTES

total time

8 SERVINGS

Blackberry Lime Sorbet

4 HOURS 40 MINUTES

1. Place berries and 1 cup of water in a blender and puree on high until smooth.

Make Sorbet Base

2. Strain pureed berries to remove seeds.

Make Sorbet Base

3. In a small saucepan combine together remaining 2/3 cup water, sugar, corn syrup, lime juice, and lime zest. Heat to just boiling then allow to cool.

Make Sorbet Base

4. Add sugars to the pureed berries and stir to incorporate.

Make Sorbet Base

5. Chill mixture completely in the fridge.

Make Sorbet Base

1. Once chilled, follow the instructions given by the ice cream churn's manufacture.

Churn Method

2. Serve immediately as soft serve or move sorbet into a freezer safe, conductive pan - a metal 9" x 5" loaf pan is ideal - and freeze 6 - 8 hours until firm.

Churn Method

1. Pour chilled sorbet base into a freezer safe, conductive pan - a metal 9" x 5" loaf pan is ideal.

No-churn Method

2. Freeze for one hour, then stir the mixture being careful to break up any chunks and scrape out the corners. Return the pan to the freezer.

No-churn Method

3. Repeat step 2 a minimum of two more times, freezing and stirring at least three times total.

No-churn Method

4. Serve immediately as soft serve or freeze 6 - 8 hours until firm.

No-churn Method

Enjoy!

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