Easy Blackberry (Sage) Sorbet
A vibrant and refreshing sorbet made with ripe blackberries and optional fresh sage. Naturally sweet, dairy-free, and fiber-rich, this sorbet is perfect for summer or anytime you want a light, satisfying dessert. Quick to make and easy to prep ahead, it’s a simple way to enjoy a healthy indulgence.
Equipment
- 1 Blender (4–6 cups capacity)
- 1 Fine mesh strainer
- 1 rubber spatula
- 1 Medium saucepan
- 1 Large bowl
- 1 Ice Cream Maker
- 1 Freezer-Safe Container
Ingredients
- 20 ounces blackberries fresh or thawed from frozen
- 1 cup water
- 1 cup sugar
- ½ ounce fresh sage leaves and tender stems optional
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the Blackberries: Start by selecting ripe, juicy blackberries—fresh or previously frozen and thawed. Rinse the fresh berries thoroughly under cool running water to remove any debris. If using frozen berries, let them thaw naturally at room temperature or gently defrost in the microwave for 30–60 seconds. Once ready, place the berries into a high-powered blender. Purée them until the mixture is completely smooth and uniform in texture. This step ensures that your sorbet has a silky, velvety consistency without large chunks of fruit.
- Strain the Purée: Next, pour the blackberry purée through a fine mesh strainer into a large measuring cup or bowl. Use a rubber spatula to gently press the purée through, leaving seeds and any tough solids behind. Discard the leftover seeds and pulp. After straining, you should have about 2 1/3 cups of smooth blackberry purée. Set this aside—this will form the rich, flavorful base of your sorbet. Straining the purée is essential for achieving a silky texture that melts in the mouth.
- Create the Sage-Infused Sugar Syrup: In a medium saucepan, combine 1 cup of water, 1 cup of sugar, and the optional ½ ounce of fresh sage leaves and tender stems. Place the saucepan over medium-high heat and gently stir until the sugar fully dissolves. Once the mixture begins to simmer, remove it from the heat. Allow the sage leaves to steep in the hot syrup for 30 minutes. This step infuses the syrup with a subtle herbal aroma, which complements the natural sweetness of the blackberries beautifully. If you’re skipping the sage, simply heat the water and sugar together until dissolved, then move on to the next step.
- Mix the Sorbet Base: After the syrup has steeped and cooled slightly, strain out the sage leaves, returning only the smooth syrup to a large mixing bowl. Add the prepared blackberry purée and 1 teaspoon of fresh lemon juice to the bowl. Stir gently but thoroughly until the mixture is fully combined. The lemon juice brightens the flavor, balancing the sweetness and adding a subtle zing. At this stage, your sorbet base is complete, rich in color and bursting with fresh fruit flavor.
- Chill the Sorbet Base: Cover the bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator. Allow the sorbet mixture to chill until it is very cold—this usually takes at least 2 hours, but overnight chilling works best for maximum flavor and smoothness. Chilling ensures that the ice cream maker can freeze the mixture evenly, producing a soft, creamy texture instead of icy crystals.
- Freeze in the Ice Cream Maker: Once fully chilled, transfer the sorbet base into your ice cream maker. Follow the manufacturer’s instructions for your specific machine. Typically, the mixture should churn until it reaches the consistency of a thick slush. This process aerates the sorbet and creates a smooth, scoopable texture.
- Firm the Sorbet: After churning, transfer the semi-frozen sorbet into a freezer-safe container. Smooth the top with a spatula and cover tightly. Place the container in the freezer for 3 to 4 hours, or until the sorbet firms up completely. This final freeze allows the sorbet to achieve the perfect consistency for serving, firm yet soft enough to scoop easily.
- Serve and Enjoy: Before serving, let the sorbet sit at room temperature for 5 minutes to soften slightly. Scoop into bowls or dessert glasses and, if desired, garnish with a few fresh blackberries or a small sage leaf for a beautiful presentation. Enjoy this naturally sweet, fiber-rich, and refreshing sorbet as a guilt-free summer treat or a light, elegant dessert for any occasion.
Notes
- For the smoothest texture, always strain the purée to remove seeds.
- Using fresh sage is optional; it adds a subtle herbal note, but the sorbet is delicious without it.
- If you skip sage, you can shorten the syrup step to just dissolving sugar in water.
- Chill the mixture thoroughly before churning to ensure a silky, creamy consistency.
- Store sorbet in an airtight, freezer-safe container to prevent ice crystals.
- Let sorbet soften slightly at room temperature before scooping for easier serving.
