Blackberry Apple Sorbet

A scoop of Blackberry Apple Sorbet

As we shift to autumn in the Northern Hemisphere, this Blackberry Apple Sorbet is a lovely way to savor summer’s last days. Sweet-tart blackberries pair perfectly with apple juice in this renewed take on traditional sorbet, which has a reputation for relying on refined sugar for both flavor and texture. It garners its sweetness from fresh blackberries, apple juice, and Deglet Noor dates. A small amount of undetectable avocado lends a bit of creaminess in the absence of conventional stabilizers. This Blackberry Apple Sorbet is a wonderfully cool, delicious, fruity treat.

A scoop of blackberry apple sorbet

Blackberries are an excellent source of vitamin C and fiber and contain ellagic acid, a compound widely researched as an anticarcinogenic plant phenol. Blackberries have a number of purported health benefits (1, 2, 3).

Blackberry Apple Sorbet in a cone

If you have a hard time sourcing fresh blackberries, fresh raspberries act as a wonderful substitution (see recipe notes.) Feel free to get creative with flavor combinations! For a firmer scoop, the sorbet will need to freeze for an additional 2 hours after running it through your ice cream/sorbet machine. Though an ice cream machine is not necessary for this recipe, it’s advantageous as it avoids the formation of hard ice crystals during the freezing process which can result in an icy sorbet. I’ve added some tips in the recipe notes to circumvent this.

Blackberry Apple Sorbet // Homegrown Provisions

I created this Blackberry Apple Sorbet for my birthday (which was a couple of days ago). I wanted something refreshing, that wasn’t overly sweet. This sorbet has quickly become a family favorite. I’ve even made it a few times since! I hope you enjoy it too and these last few weeks before autumn arrives.

Looking for more summer-to-fall recipes? Try these Rustic Sungold Risotto Bowls!

A scoop of blackberry apple sorbet

Blackberry Apple Sorbet

  • Author: Shannon
  • Prep Time: 20 minutes
  • Total Time: 20 minutes (plus ~ 2 hours freezing time)
  • Yield: 46 servings 1x



  • 1 lb fresh blackberries (16 oz)
  • 1 1/2 cups apple juice (no-sugar-added)
  • 1/4 of a medium-sized avocado, pit and peel removed
  • 8 Deglet Noor dates, pitted*
  • 1/8 tsp pure vanilla extract (scant amount)
  • 1/4 tsp lemon juice


  1. Place a freezer-safe container in the freezer (such as a loaf pan).
  2. Add all of the sorbet ingredients to a high-speed blender. Blend until smooth (about 2 minutes). Taste the sorbet base. If it’s too tart, add more dates and sweeten to your liking. 
  3. Batch-pour the mixture through a fine mesh sieve or chinois strainer into a large bowl to remove the blackberry seeds and any date bits. The sorbet base will be thick. Use a spoon to gently stir/press the mixture through the strainer to drain as much of the liquid base as possible. Discard the seeds and any bits.
  4. Pour the mixture into a properly chilled ice cream/sorbet churning bowl and freeze in an ice cream machine according to the manufacturer’s directions.** It will take about 20-30 minutes to for the sorbet to reach a soft-serve consistency. It may appear slushy.
  5. Remove the freezer-safe container from the freezer. Transfer the sorbet to the container and freeze for an additional 2 hours or until the sorbet reaches your desired consistency. 
  6. Serve and enjoy!


  • *I prefer to soak my dates prior to use. Simply put the dates in a small bowl and pour warm water over the top to cover. Allow the dates to soak for 10-15 minutes; drain and use. 
  • **If you do not have an ice cream maker, pour the mixture into a freezer-safe container. Use a spoon to spread/smooth out the mixture evenly. Cover and freeze for about 4 hours or until the sorbet reaches your desired firmness.
  • Tip: During the freezing process, break up the sorbet every now and again with a spoon. Smooth the sorbet back out. Taking the time to do this will create smaller ice crystals and ensure a smoother sorbet.
  • Tip: This sorbet is best enjoyed the day it’s made. In the event that you wish to freeze the sorbet a day or so advance (or if it appears a bit icy after freezing), thaw the sorbet at room temperature. Once it starts melting, break it up into large pieces. Then transfer the mixture to a high-speed blender or food processor. Whirl away and voila! The sorbet is as good as new! Serve the sorbet immediately on the softer side, or transfer it back to a freezer-safe container and place it in the freezer (for a short while) to firm things up. This step helps to break up any remaining ice crystals, so I highly recommend it!
  • Fresh raspberries can be substituted in this recipe based on preference and/or blackberry availability. 
September 14, 2019