August Recipes: Blackberry & Hibiscus No Churn Sorbet
- Felicity Vincent
- Aug 30, 2024
- 4 min read
Sweet, sour, refreshing and beautiful!
This easy no churn sorbet recipe is the perfect way to use up foraged blackberries while they're in season.
Achieve the perfect creamy smooth texture without an ice cream machine! Quick prep and 4 ingredients for this easy no churn sorbet recipe that's bursting with sweet juicy blackberries and tart floral hibiscus. Perfect for a late summer dessert or sweet treat whether the sun comes out, or not.
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Ingredients:
My no churn blackberry sorbet recipe:
250mL water
250mL sugar
250g blackberries
125mL hibiscus tea
1/2 lemon, juiced
Method:
How to make my no churn blackberry sorbet recipe:
Boil water.
Measure out 125mL of boiling water in a jug and add a hibiscus tea bag. Let it steep while you prepare the rest.
In a saucepan, measure out the water and sugar and stir together. Add the blackberries then place on a medium heat and bring to the boil. Reduce down to a simmer and leave to reduce for 5 minutes. Then leave to cool and infuse for as long as you have.
Strain the mix into an empty 1L Tupperware or ideally a metal loaf tin (this will give you the smoothest consistency). Crush the blackberries as much as possible to extract their juices. Add the hibiscus tea and the juice of 1/2 lemon. Stir to combine and taste, adjust if needed by adding a bit more lemon juice for acidity.
Place the sorbet mix in the freezer for 3 hours. Then, remove from the freezer and whisk with a fork or small whisk to break up the ice crystals as much as possible.
Place in the freezer for another 2 hours and repeat the process of whisking and breaking up the ice crystals.
Leave in the freezer overnight, then enjoy. I recommend topping a scoop with a dollop of plain yogurt.
More about this blackberry sorbet recipe:
Shortcuts:
It will be more of a slushy/granita than a sorbet, but you can break up the mix with a fork only once during the freezing process.
Use the sorbet mix as it is in cocktails/mocktails. It makes a great mixer for tequila, gin, tonic or lemonade.
The blackberry mush that's leftover from making the syrup can still be used as a delicious compote on top of yogurt or cakes.
Swap out the hibiscus tea for peppermint, echinacea or ginger infusions if you can't find any.
Keys to success:
The more you whisk the mix while it's freezing, the smoother the end consistency will be. Whisking will also start to create a foam-like texture which will make it most like shop bought.
Using a loaf or any metal tin, rather than a box, will help to get the closest texture to sorbet without an ice cream machine, as the metal retains the cold.
Health benefits of blackberries:
They're a good source of:
vitamin B7 (biotin) which supports cell health and is needed to transform food into energy.
manganese which also enables us to release energy from food and supports cell health;
folate which supports the formation of red blood cells;
vitamin E which supports skin and eye health, as well as the healthy function of the immune system;
vitamin D which helps regulate calcium and phosphate for healthy bones, teeth and muscles;
soluble fibre which helps lower blood cholesterol, and slows the release of energy from food. It also helps bulk stools with water and serves as a prebiotic, meaning it feeds our gut bacteria for a healthy microbiome.
insoluble fibre - helps to make you feel full, and soften stools for better digestive health. It is also associated with phenolic compounds to antioxidant properties.
Blackberries contain many other beneficial active compounds, most notably antioxidants such as anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), ellagitannins, and polyphenols such as quercetin.
These have all been shown to be anti-inflammatory, reduce the risk of diabetes and cardiovascular disease.
Cyanidins give blackberries their beautiful purple colour but also have strong radical-scavenging capabilities which mean they reduce chances of certain types of cancer and reduce physical signs of ageing.
Research shows that wild blackberries have neuroprotective effects over commercial blackberries, due to their available polyphenol content. So make sure to go foraging!
These polyphenols have shown beneficial in animal studies in the improvement of motor and cognitive performances. Blackberries are also a source of manganese which plays a part in brain function and deficiencies have been shown to impact neuronal activity.
Quercetin in particular is noted to support the immune system in combatting viral infections and reducing allergy symptoms, as well as protecting against degenerative brain disorders.
Mood Food - Happy/Serene:
Folate - being low in folate increases your chance of feeling depressed and is linked to low levels of serotonin (one of the good mood hormones);
Prebiotic polyphenols - among other benefits, our microbiome convert them to tryptophan (precursor to the good mood hormone serotonin);
Hopefully this makes you excited to try this and many other blackberry recipes during its season!
You can find lots of ideas on how to cook with blackberries in my newsletter: https://felicityvincent.substack.com/
Full Video:
Cook along with this step-by-step video and learn how to make my no-churn blackberry sorbet recipe.
Photos:
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