Ingredients
Scale
- 2 cups fresh blackberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves, finely chopped
- Pinch of salt
Instructions
- In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar is completely dissolved, then bring to a gentle boil. Remove from heat and let cool for about 10 minutes.
- Add the blackberries, lemon juice, thyme, and salt to the cooled sugar syrup. Use a blender or food processor to puree the mixture until smooth.
- Strain the puree through a fine mesh sieve into a bowl to remove the seeds, pressing down with a spatula to extract as much liquid as possible.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- To serve, scoop the sorbet into bowls and garnish with a sprig of thyme if desired.
Notes
- For a sweeter sorbet, add an extra tablespoon of sugar to the mixture before blending.
- You can substitute the blackberries with raspberries or strawberries for a different flavor profile.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 28g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg