Reviewed: Aug. 19, 2011

I used fresh blackberries from our garden and supplemented with a mix of frozen berries that I let thaw. After pureeing, I strained it through a sieve. This took some time but I'm glad I did it because most of the little seeds were removed. Great berry flavor and a really nice texture. Thanks for sharing a good recipe!

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Reviewer:

Loves2Cook

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Strongsville, Ohio, USA

Reviewed: Jul. 16, 2011

OMG this is sooo good! Me being me, I tweaked it to being full fat/sugar by exchanging spenda for sugar (and warming to make a sugar syrup) 1/2 cup more of berries and 1 whole cup of cream. So perfect! You must try

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Reviewer:

Darren

Cooking Level: Expert

Living In: Boronia, Victoria, Australia

Reviewed: Jul. 3, 2011

This was amazing! I only used 3/4 cup Splenda and did not use the cream. What a great summertime treat.

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Reviewer:

vking713

Cooking Level: Expert

Living In: Chesapeake Beach, Maryland, USA

Reviewed: Jun. 27, 2011

I used fresh blueberries, blackberries and strawberries and real sugar instead of Splenda. I did not use the cream. The flavour was very nice but all those seeds made it intolerably 'gritty'. I ended up putting the pureed mixture through a very fine sieve to strain out about 90% of the seeds but it was still a bit 'sand-like'... I think it's a personal preference whether you can handle that. Most of my family really enjoyed it though and it definitely looked beautiful garnished with a bit of mint and a few whole berries.

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Reviewer:

Debutante

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Reviewed: Jun. 22, 2011

This is a very good combination of flavors. Being a Splenda user, I believed the 1 cup quantity was too much so I cut it back to 1/2 cup. For my taste, that seemed about right. The second time I made this, I used 1 cup vanilla yogurt and that is awesome! Thank you for this recipe, Pamela.

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8 users found this review helpful

Reviewer:

Mike Harvey

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Climax, Michigan, USA

Reviewed: Aug. 19, 2010

I made this sorbet with all blackberries since I had so many left over from baking a pie. I used organic sugar instead of Splenda and it came out awesome! I will use this recipe again. Thank you!

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Reviewer:

Jessica

Cooking Level: Expert

Reviewed: Jul. 14, 2010

easy and good!

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Reviewer:

Jennifer

Reviewed: May 28, 2010

Here is one way to test for sweetness: "Egg Test for Sorbet. The best sorbets are made not by exact measurements, but rather by balancing the sweetness of a particular batch of fruit to assure the best flavor and consistency. Too much sugar will prevent the sorbet from freezing and will overwhelm the fruit; too little makes an unpleasantly tart, icy sorbet. To achieve the optimal balance, rinse a raw egg and carefully drop it, in its shell, into the fruit mixture. When the mixture is in balance, the egg will be partially floating, exposing a circle the size of a dime to a nickel above the surface." (Tip from food website.)

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Reviewer:

meatrun

Reviewed: Aug. 16, 2009

Made according to recipe, only adding 1 tbsp. of fresh lemon juice and subtracting one tbsp. of water from the cup of water. I felt the finished product was a little too sweet but my boys liked it as is. Next time, I'd like to cut the sweet in half and see how it turns out.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 26, 2009

I made this with 1/2 cup Splenda and 1 cup water, and left out the heavy cream. It was still way too sweet. If I make it again, I will leave the sugar out altogether.

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3 users found this review helpful