Blackberry Sorbet
Cuisine: Southern
Serves: 6
  • 1 cup water
  • ⅔ cup sugar
  • 2 small containers blackberries (12 oz. total)
  • 1 tablespoon lemon juice
  • ⅓ cup St. Germain liqueur
  1. In a non-reactive pan stir sugar into warm water. Keep stirring until dissolved, then allow to cool.
  2. Puree blackberries & St. Germain in blender.
  3. Strain mixture to remove seeds.
  4. Add lemon juice.
  5. Combine blackberry mixture with syrup and chill thoroughly.
  6. Freeze until solid.
For a small amount using only 1 container, add ΒΌ cup St. Germain, then use only half of the syrup
Recipe by The FrangloSaxon Cooks at