Blackberry Lavender Sorbet (Print Version)
Refreshing sorbet with blackberries, honey, and lavender. Ideal for summer and refined occasions.
# Ingredients:
→ 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)
# Steps to Follow:
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 Notes:
01 -
Strain the blended mixture through a fine mesh sieve for a seedless texture.
02 -
Maple syrup may be used instead of honey for a vegan variation.
03 -
Garnish with fresh blackberries, edible flowers, or a sprig of lavender for presentation.
04 -
Pairs well with sparkling wine or shortbread cookies.