Blackberry Sorbet

For the blackberry sorbet, mix the blackberries with the sugar and cook for half an hour.

Then puree and pour through a fine-mesh sieve into a 22 x 22 cm mold. Mix in the buttermilk. Cover the mold and freeze for 8 hours.

Chop the frozen block, puree, return to the mold, cover and freeze repeatedly for 3 hours.

Garnish as desired.

Related Recipes:

Sparkling Wine Sorbet with CurrantsPlace sugar and water in a small saucepan and stir over low heat until sugar is dissolved. Wash the lime in... Blackberry Schupfnudeln with Vanilla SauceFor the blackberry noodles with vanilla sauce, first cut open the vanilla pod and scrape out the pulp. Put the... Punch Sorbet with BerriesCaramelize sugar in a saucepan until golden brown. Extinguish with orange juice, red wine and currant juice... Blackberry Cream CakeA great cake recipe for any occasion: (*) Baking tray of 26 cm ø Roll out the dough about 3 mm thick and... Tipsy BlackberriesPlace the blackberries, unthawed, in a suitable bowl. Lightly caramelize the sugar in a frying pan, add the... Blackberry CupFor the blackberry cup, slightly thaw the blackberries and puree. Whip the cream with the sugar until stiff... Chocolate Roulade with Blackberry CreamFor the chocolate roulade, beat the egg whites until stiff, slowly adding the granulated sugar. Beat the yolks... Pot Cake with Blackberry CreamTry this delicious cake recipe: Quickly knead all the dough ingredients together to make a smooth shortcrust... Pineapple Parfait with Raspberry Sauce(*) For six to eight servings. Cut the pineapple into small pieces. Grind with a hand blender together with... Strawberry Buttermilk MousseFor the strawberry buttermilk mousse, soak the gelatin in cold water. Puree the prepared strawberries with the...