Blackberry Lavender Sorbet (Print Version)
Refreshing sorbet with blackberries, honey, and lavender. Ideal for summer and refined occasions.
# What You’ll Need:
→ Fruit
01 - 500 g fresh or frozen blackberries
→ Sweetener & Flavor
02 - 3 tablespoons honey
03 - 0.5 teaspoon dried edible lavender flowers
04 - 1 tablespoon lemon juice (juice of half a lemon)
# How to Make It:
01 - If using fresh blackberries, wash thoroughly and gently pat them dry. Frozen blackberries can be used directly.
02 - Arrange blackberries in a single layer on a tray and freeze for at least 4 hours or preferably overnight.
03 - In a small saucepan over low heat, gently warm the honey without boiling. Stir in dried lavender flowers and let infuse for 15 minutes. Strain to remove the flowers for a smoother texture if desired.
04 - In a high-speed blender or food processor, combine frozen blackberries, infused honey, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add cold water or fruit juice, 1 tablespoon at a time, until a sorbet-like consistency is reached.
05 - Serve immediately for a soft-serve consistency, or transfer the mixture to an airtight, freezer-safe container and freeze for 1–2 hours for a firmer texture.
06 - When serving from the freezer, let the sorbet stand at room temperature for 5–10 minutes to soften before scooping.
# Additional Tips::
01 -
- Uses only a handful of fresh ingredients you can find at most stores
- Naturally dairy free gluten free and vegetarian friendly
- Ready for the freezer in about twenty minutes with just a blender and small pan
- No churning machine required
02 -
- Packed with antioxidants from blackberries
- Can be made vegan by swapping honey for maple syrup
- No ice cream maker necessary
03 -
- Be sure to use culinary grade lavender for safe edible results
- Taste your berries first to decide if you want extra sweetness
- Blend thoroughly but do not overwork the sorbet to prevent melting