When your office is next door to that of one of the best (and most generous) gardeners in the state of Kansas, be ready to receive amazing gifts, such as two boxes of freshly picked blackberries! We consumed some in their natural state, and decided to make a nice, refreshing sorbet with the rest. We’ve actually made two batches of this sorbet in the past month. I am sharing the recipe for the second version, which I think turned out to be the best, with the small amount of cherries plus a little unusual ingredient. Although some inspiration was found in Lebovit’s The Perfect Scoop, Phil devised his own recipe. Since we fully share our assets,  I feel entitled to call it “our own”. That’s my story, and I’m sticking to it.


(from the Bewitching Kitchen)

3 cups blackberries
1 cup pitted cherries
1 ripe banana
2 Tablespoons lemon juice
2/3  cup sugar
1 + 1/2 cup water

Add the blackberries, cherries, and banana to the bowl of a food processor.  Process until smooth, cleaning the sides of the bowl a couple of times. Add the lemon juice, the sugar, and the water, and process everything together until fully smooth.

Keep the base in the fridge overnight or for at least 4 hours to cool completely.

Place the mixture in your ice cream maker and churn it according to the instructions of the manufacturer.

Scoop into a freezer-safe container.


to print the recipe, click here


Comments:  The banana adds a nicer texture to the sorbet, which can be a bit grainy once it freezes, because there is no milk fat in it.  You can barely taste it, though. Most recipes for blackberries or raspberries will instruct you to pass the pureed mixture  through a sieve to get rid of the seeds.  We decided to skip this step, and I’m glad to report that we did not mind the seeds at all.  If you are looking for a real smooth texture, go ahead and sieve it away.  If you don’t remove the seeds, the amount of sorbet made could be just a little big for your ice cream maker.  If that’s the case, no need to worry, it’s the type of problem you should welcome with open arms (and a spoon).   Save the excess, and follow these instructions: pour some of the sorbet base in a small bowl, add Greek yogurt and a handful of fresh blueberries on top.    Enjoy late at night, early in the morning, or anytime you feel like it… it’s that good!  😉


ONE YEAR AGO: Asparagus Pesto

TWO YEARS AGO: Chocolate and Chestnut Terrine

THREE YEARS AGO: Under the spell of lemongrass

FOUR YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!


  1. Sounds delicious, Sally, though I’d probably push the berries through a sieve. Yes, I’m one of *those*. Great idea using a banana to smooth our the sorbet. I made some frozen yogurt for an upcoming post and it was more like a sorbet, I thought I’d add a little heavy cream but I may try the banana idea. Thanks for the inspiration.


    • oh, you are one of “those”… I see… I have a recipe on my blog for raspberry sorbet (raspberry only) for which I took the seeds out, and almost lost my mental sanity. But if you are my guest, I promise to risk my mental sanity for you…


  2. What a gorgeous sorbet! And how lucky are you to have such a prolific gardener as a friend! I’m jealous! Thank you for sharing Sally. It was 91 degrees here today. Perfect for sorbet.


  3. Pingback: Tart Cherry Frozen Yogurt | from the Bartolini kitchens

  4. I really enjoyed this sorbet and everyone loved it, but I think I will try it without the banana next time as bananas do have a strong flavor to them. Maybe tossing in a kiwi fruit would add some sweetness that I was looking for.


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