Blackberry-Black Tea Sorbet

Blackberry-Black Tea SorbetRecipe
Scott Peterson
NOTES: Debbie Hughes, pastry chef at Greens Restaurant in San Francisco, makes this vibrant sorbet with ripe berries and fragrant black tea.

Prep and cook time: About 40 minutes, plus at least 6 hours to chill and freeze


About 5 cups (serving size: 1/2 cup)

Recipe from


Nutritional Information

Calories 133
Caloriesfromfat 2 %
Protein 0.5 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 34 g
Fiber 3.1 g
Sodium 1.7 mg
Cholesterol 0.0 mg


1 1/2 pounds rinsed blackberries
2 cups brewed black Darjeeling or Assam tea
1 1/4 cups sugar


In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.

Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.

Nutritional analysis per 1/2 cup.