Fresh Blackberry Elderflower Sorbet for Mother’s Day

by Dorothy Reinhold on May 12, 2013

Print This Post Print This Post Fresh Blackberry Elderflower Sorbet is crazy deep purple in color, delightfully berrylicious in flavor with a light hint of an indescribable floral background from the St. Germain Liqueur (elderflower liqueur). Mother's Day?  |

The less said about some things, the better. Let the quality speak for itself.

Suffice it to say, then, that this is simply one of the best Blackberry Sorbets ever. EVER! On scale of 1-5, I give it 10 stars!

That alone qualifies it as the perfect Mother’s Day dessert. That it is light and fruity tasting is icing on the cake.

It’s so good my daughter asked for me to “always have this in the freezer. Always.” My husband rolled his eyes back in his head while spooning it out of the container, with a grunt. That qualifies as always for him.

Fresh Blackberry Elderflower Sorbet on Shockingly DeliciousIt’s so good it’s worth buying fresh blackberries and a bottle of St. Germain, a liqueur you probably never heard of, but definitely need to know about.

Make it, for your mom, for your family, for yourself.

Recipe: Fresh Blackberry Elderflower Sorbet

Fresh Blackberry Elderflower Sorbet on Shockingly DeliciousSummary: Crazy deep purple in color, delightfully berrylicious in flavor with a light hint of an indescribable floral background, this is the best Blackberry Sorbet ever!


  • 12 ounces fresh blackberries (I used Driscoll’s blackberries)
  • 3/4 cup sugar (I used Vanilla Sugar)
  • 3/4 cup water
  • 1 teaspoon lemon juice (I used Meyer lemon juice, but use what you have)
  • 1 1/2 tablespoons St. Germain Liqueur (Elderflower liqueur)
  • A few grains of kosher salt


  1. Wash and dry berries, and whirl them in the food processor until pureed, about 15-30 seconds. Put puree into a 4-cup measuring cup. It will make about 1 1/3  to  1 1/2 cups puree.
  2. In another measuring cup, add sugar and water and stir to dissolve. (No need to heat it; the sugar will dissolve.) Stir in lemon juice, St. Germain and salt. Pour sugar mixture into berry mixture, stir to combine, and refrigerate 30-60 minutes, until chilled.
  3. Pour chilled mixture into ice cream freezer and freeze, following manufacturer’s instructions. Mine took about 25-30 minutes to freeze properly.
  4. When done, serve sorbet and eat immediately, or scoop it into a container with a tight lid and freeze for longer storage.
  5. Fresh Blackberry Elderflower Sorbet on Shockingly DeliciousServes 6-8. Small portions are perfect.

Quick notes

  • This sorbet has seeds in it. If you cannot tolerate seeds, strain the puree through a fine sieve after you whirl it.
  • I found my small food processor perfect for this job. I pureed the berries in two batches.
  • My usual high score of 5 stars didn’t suffice, so I declare this a 10-star dessert!

St Germain Liqueur on Shockingly DeliciousVariations

If you don’t have or can’t find St. Germain Liqueur, feel free to substitute a blackberry liqueur, Cassis or Chambord. The alcohol helps the mixture from freezing rock hard and helps to prevent ice crystals. St. Germain makes a delightful cocktail, as well, so you won’t have trouble using the rest of it. Or send it to me.  😈


Recipe by Dorothy Reinhold / Shockingly Delicious.
Driscoll’s sent the berries for recipe development. 


See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 10 minutes
Cooling time: 30-60 minutes + 30 minutes churning time
Diet type: Vegetarian, Vegan
Diet tags: Reduced fat
Number of servings (yield): 6-8
Culinary tradition: USA (Nouveau)
My rating 10 stars:  ★★★★★★★★★★

Sunday Supper badgeThis week our #SundaySupper crew is celebrating Mother’s Day. Look what deliciousness we have cooked up for you! Try my sorbet, or find something else from the menu below that floats your boat:

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper chat on Twitter today (Sun., May 12, 2013) to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7 p.m. EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

{ 14 comments… read them below or add one }

Paula @ Vintage Kitchen May 12, 2013 at 3:22 pm

I´m really into water based sorbets, they are my favorite kind. And I do eat eldelberry jam, but never heard about the liqueur. This is a keeper of a recipe! Now I must wait for blackberry season!


Liz May 12, 2013 at 3:09 pm

I have a bottle of St. Germain just waiting for this recipe. I love sorbets and yours looks exquisite!


Valentina May 12, 2013 at 2:39 pm

Dorothy, the color of this sorbet is stunning. Makes me want to eat many bowls of it. Happy Mother’s Day!


Sarah Reid, RHNC (@jo_jo_ba) May 12, 2013 at 1:57 pm

Never seen that liqueur before, but this sorbet sounds absolutely divine! Would be perfect over the summer


Tara May 12, 2013 at 1:32 pm

That looks so incredibly good!! Thanks so much for sharing. I would never have thought of that combination!!


Wendy (The Weekend Gourmet) May 12, 2013 at 9:57 am

Well now…this looks freaking amazing! I am doing Driscoll Berry Week on my blog, and I’m going to use recipe for some of my remaining blackberries!


Cindys Recipes May 12, 2013 at 8:21 am

So cool and refreshing!


Katy May 12, 2013 at 6:40 am

That is a beautiful bowl of sorbet!


Jennifer @ Peanut Butter and Peppers May 12, 2013 at 6:36 am

Your sorbet looks amazing and so refreshing! Love the flavors you used in it!


Lane @ Supper for a Steal May 12, 2013 at 6:31 am

Wow this sounds like an awesome sorbet, hmm now to rummage through the liquor cabinet to see if I have anything that will work with this. I think this recipe sounds like the perfect way to break in my ice cream maker for the season.


Hezzi-D May 12, 2013 at 4:02 am

This has such a gorgeous purple color to it! I absolutely love blackberries but can’t say I’ve ever tried elderflower before-but I’m certainly going to be looking for it to make this recipe!


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