This easy blackberry and apple sorbet is gently flavoured with thyme and is perfect from late summer. It’s easily made in an ice cream machine.
Sorbets are so easy to make – they’re just a frozen mixture of fruit and sugar. If you have an ice cream machine, they are especially easy, but even without it’s not difficult. Simply freeze the mixture for about an hour, take it out to beat out the ice crystals and refreeze. The more times you beat or blend the mixture, the smoother the sorbet. After making a couple, you might well decide that an ice cream machine simplifies the process, and the ones that use a prefrozen bowl are good value.
This sorbet is an adaption of a real classic for the British late summer and early autumn. Blackberry and apple stewed together is both delicious and versatile. A spoonful on top of morning muesli or cereal, or on yogurt for a simple dessert at lunchtime. Foraging for blackberries is one of the delights on country walks from this time of year for the next few weeks; always remember not to strip the bushes and leave some for the next person. You don’t need too many blackberries for this recipe, so there’s no point going mad and coming back with punnets and punnets full.
We’ve added an extra grown up ingredient to this sorbet with the inclusion of a little vodka, to give a little hint of alcohol. But if you prefer, just leave it out. The thyme adds another dimension of flavour, and the sorbet really benefits from its addition. Freezing dulls the flavours, so you want to be able to taste the thyme in the unfrozen mixture.
A simple blackberry and apple sorbet made in an ice cream machine with foraged fruit and a hint of thyme.
- 250 g blackberries
- 2 dessert apples – chopped into 1cm cubes
- 125 g white sugar
- 300 ml water
- 3 sprigs thyme (to taste)
- 1 tbs vodka
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Place the blackberries, apples, sugar, water and thyme into a saucepan and simmer gently for about 15 minutes until the apples are soft. Pass through a fine mesh sieve and allow to cool.
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Once cool add the vodka and pour into an ice cream machine and churn until frozen. Put into a plastic tub and pop into the freezer for a few hours to firm up.
For more blackberry inspiration, you make like
- My blackberry & apple green smoothie
- My round up of blackberry recipes for Reader’s Digest
- Michelle’s blackberry smoothie
- Urvashi’s blackberry crumble tart
Gorgeous Helen and that photo is splendid! I’ve never made sorbet before and as I have loads of blackberries and a husband that hates pips maybe this is the way to go:-) As you say free food tastes so much better and having picked it yourself just feels better too, excercise and sustainance, a win/win situation:-) #creditcrunchmunch
If you have an ice cream machine it is so easy. Cook the fruit, sieve it then freeze it. Simple.
Lovely picture. Great serving bowl too and love the herbal twist. I have a great ice cream maker too and use it regularly. I often do a mango, banana and cardamom sugar free one that is delicious too x
Thanks Nazima, the serving plate belongs to Ed’s sister. I usually take a box of props when we go away, but this time travelled light!
I hope I am not too late for blackberries, I would love to make this and have lots of thyme in the garden which sounds like a perfect flavour combination. I agree that a good ice cream maker is well worth the money and I need to remember to use it in the winter too!
I am sure that there must be some blackberries still somewhere? Otherwise a bargain bag of frozen berries would work well too.
The blackberries are just beginning to ripen here – late this year. This looks like an interesting alternative to making blackberry and apple jelly, thank you!
GO for it Lynn.
I have never made sorbet from scratch before. You have definitely inspired me to try out this recipe. Loving the sound of blackberry, apple and thyme together… craving a scoop right now!
Thank you Thalia, I was delighted at how well it came out.
Oh yes please Helen. That looks so so good. I love sorbets. They are so packed with flavour and so fresh. I can relate to the lack of space.
I am slightly annoyed I did not realise how easy sorbets were years ago. I feel I have been missing out?
Love sorbet, perfect for a sunny day!
Thank you Becca, we left a big tub of it in Ed’s sister’s freezer!
Wow that picture is so beautiful and this is perfect sorbet for hot weather!
Why oh why do I not make more sorbet?? Love the flavours in here and SUCH a gorgeous colour!
I am really upset that I have only just started to make it. More sorbet!
Mmm delicious! I have to admit I’ve never made sorbet and I’ve been terrible and not even got my ice cream maker out this year. Can’t believe you have a fancy proper one.
I love my ice cream maker Becs, but it is huge and so does not live in my flat sadly. Go and make sorbet. You will kick yourself for not making it before!
I think that thyme must add a very grown up twist, very pretty too.
Just the merest hint Kavey.
Love the colour of the sorbet! Really bright and summery! Bet it tastes as good as it looks!
This looks wonderful, love the colour! And so easy to make too.
Yes, free food tastes awesome! Your post and photos make me long for our Seattle years when the blackberries grew wild along the fence in our tiny bungalow… I have the type of ice cream freezer with the bowl that must be frozen at least 24 hours in advance. Lack of freezer space is sometimes a problem, but I have a big walk-in pantry with room for an appliance. I may need to buy the compressor type! By the way, I love your addition of fresh thyme in your sorbet recipe. I will need to try this one…
Wild blackberries are so delicious, and interestingly the farmed ones look totally different.
absolutely love the sorbet Helen! I wish we were lucky enough to get free blackberries in India. I bet they would taste real good :P I totally agree with you though. Ice cream makers make our lives so much easier. Its the first thing I am going to invest in next summer! Gorgeous colors
I am keen on my ice cream maker. I am sure that you have lots of lovely exotic produce that we do not have here to make up for it.
Mmmm, this looks lovely! I’ve told myself SO many times that I need to get an ice cream maker, but then I talk myself out of it, claiming I’d be eating it every day. I should ignore that voice, right? Hahaha. I’d probably opt for the bowl that needs to be pre-frozen as it saves on space & cash, but I bet the one you’re using now is a beast!
Both types have their benefits. the ones that you pre-freeze make ice cream that is pretty much ready to eat, the ice cream out of the ones with the compressor is far softer. Of course you stillneed some space to put the ice cream into the freezer.
I love the idea of adding thyme to a blackberry sorbet. It’s such an unexpected flavor combo, but it sounds delicious. And I agree, free food really does taste better. ;) I loved foraging for blackberries when I lived in the PNW, but sadly, there are non to be had here in Southern California.
the pinch of thyme makes a massive difference, just adds interest. I am sure the weather in California makes up for the lack of blackberries.
That deep red colour is incredibly inviting!
I love the colour.
This sorbet looks beautiful and so tasty too.Perfect to cool down with in the heat.
thanks Nayna, simple but very good.
Ah I wish I was back in the UK. Saw so many juicy brambles waiting to be picked. The hedgerows must be abundant now.
I wish I were in the country Sally. Oh well.
I’d never have thought of adding thyme! What a great idea. Now to dig out the ice cream maker ????
it just adds another layer of flavour and depth.
I love the addition of the vodka! Beautiful photos also make me want to run into the kitchen and get “sorbetting!”
I love sorbet, so very very easy, but so delicious.
I love sorbet! This sounds and looks delicious :)
Thanks Charlie. We enjoyed this one.
What a beautiful desert and stunning photography. Love the idea of using thyme :-)
thank you Natalie. The thyme just adds a little extra pop of flavour.