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Scott Peterson Photo by: Scott Peterson

Blackberry-Black Tea Sorbet

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

Sunset JULY 2004

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 2%
  • Protein: 0.5g
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Carbohydrate: 34g
  • Fiber: 3.1g
  • Sodium: 1.7mg
  • Cholesterol: 0.0mg

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Blackberry-Black Tea Sorbet Recipe