Blackberry Mint Sorbet


  • 1/2 cup dark honey
  • 1/2 cup cassis (black current), liqueur
  • 1/2 cup fresh mint leaves, without stems
  • 2 16 oz bag frozen unsweetened blackberries, thawed, or 2 1/2 cups fresh


  • Place honey, liqueur and mint leaves in a heavy nonreactive saucepan and cook until hot.
  • Remove from heat and strain to remove the mint. Cool.
  • Place berries in food processor and add syrup. Process until smooth.
  • Chill until very cold. Freeze in ice cream maker. Serve with additional berries, if desired.


  • SOURCE: Adapted from Cheryl Foberg, R.D.

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