Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sorbet
Blackberry Mint Compote
Method
Sorbet
Blend Ingredients
In a blender, combine the blackberries, lychee, sugar, lemon juice, and water. Blend until smooth.
Strain and Chill
Strain the mixture through a fine mesh sieve into a bowl to remove the seeds. Chill in the refrigerator for about 30 minutes.
Churn the Mixture
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 2 hours until firm.
Blackberry Mint Compote
Cook Compote
In a small saucepan, combine the blackberries, sugar, and water. Cook over medium heat until the blackberries release their juices and the mixture thickens slightly, about 10 minutes.
Add Mint and Cool
Remove from heat and stir in the fresh mint leaves. Allow to cool before serving.