It looks beautiful, you will just have to take my word for it.

Lemon Blackberry Sorbet
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2.5 cups water
  • 1 cup sugar
  • ¾ cup lemon juice (3 large lemons)
  • 2 lemons worth of zest
  • 6 oz blackberries
  • 1 tbsp kirsch
  1. Heat ¾ cup sugar and ½ cup water in saucepan over medium low heat until sugar dissolves, then remove from heat.
  2. Meanwhile, zest 2 lemons into the syrup.
  3. Either puree the blackberries in a food processor with ¼ cup sugar and then strain, or heat them in a separate saucepan over medium low heat with ¼ cup sugar, mash with potato masher, and strain after sugar dissolves and berries are thoroughly mashed.
  4. Combine all ingredients including kirsch.
  5. Refrigerate until very cold, then churn using ice cream maker.
Adjust sugar level depending on sweetness of blackberries. Current recipe is suitable for berries that are not very sweet.


This $20 bottle of kirsch might be one of the best investments I have made in a while. I always tell myself that this week, I will buy that bottle of some liqueur or other and make this or that awesome dessert, but then I see the price tag and quail. But if you like ice cream and or sorbet, regularly make them at home, and just like FLAVOR, I strongly urge you to get a good bottle of kirsch. It makes flavors pop and dance.

This is a fantastic sorbet. If I hadn’t already made the world’s best sorbet a few weeks ago, this would be it. Too bad. I am beginning to regret living in a dark, west facing apartment with the kitchen in the interior though. The colors on these sorbets I’ve been making have been so vivid I feel like I’m seeing newly discovered parts of the spectrum. This one came out a deep magenta. Add yet another thing to the list of expensive things I can’t have yet: a nice camera.