Fresh Blackberry Sorbet

Fresh Blackberry Sorbet made as an Intermezzo at Beechwood Inn by Chef David Darugh

Blackberries are fragile and should be handled with care. Rinse them gently under cool water in a colander.


  • 1 1/2 cups water
  • 1 cup sugar
  • 3 cups fresh blackberries
  • 3 Tbs. fresh lemon juice (from 1 lemon)
  • ¼ teaspoon Xanthan Gum 


In a heavy saucepan over medium-high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Add the blackberries and bring to a boil again over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are soft and beginning to dissolve, about 8 – 10 minutes. Add ¼ teaspoon Xanthan Gum and stir well. Turn off the heat and let cool for about 10 minutes.

Strain the berries through a fine-mesh sieve into a bowl, scraping the juice with a the back of a large spoon. Discard the blackberry pulp and seeds. Add the lemon juice to the blackberry syrup and stir to combine. You should have about 1 1/2 cups liquid. Cover and refrigerate until chilled, at least 3 hours or up to 8 hours.

Pour the blackberry syrup into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 2 hours or up to 3 days, before serving. Makes about 1 pint.

Fresh Blackberry Sorbet made for an Intermezzo at Beechwood Inn by Chef David Darugh, “Best Chefs America 2013/2014”