Double Berry Sorbet

You can replace either the raspberries or the blackberries with other fresh, in-season berries if you like. Garnish with fresh berries, if desired.

Yield: Serves 6 (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 92
  • Calories from fat: 0.0%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 23g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 16mg


  • 1 1/4 cups water
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 1 (6-ounce) container raspberries (about 1 1/4 cups)
  • 1 (6-ounce) container blackberries (about 1 1/4 cups)


  1. 1. Combine all ingredients in a blender; process 30 seconds or until smooth. Press mixture through a fine sieve over a large bowl, reserving liquid; discard solids.
  2. 2. Pour berry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon berry mixture into a freezer-safe container; cover and freeze 2 hours or until firm.
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