Blackberry Lemon Sorbet
Allowing the frozen blackberries to slightly defrost—but not thaw completely—before making this sorbet will give you a smooth consistency that’s not too icy.
Serves: 4Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 2 cups frozen blackberries
- 3 Tbsp. lemon juice
- 1 Tbsp. grated lemon zest
- ⅓ cup water
- 8 drops liquid stevia
- Allow blackberries to defrost slightly. Combine all ingredients in a blender and blend until smooth.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- Serve immediately.