Blackberry-Ginger Sorbet with Grilled Peaches

About This Recipe



  • 4 cups blackberries
  • 1 cup water
  • 2/3 cup sugar
  • 2 tablespoon rosewater
  • 2 teaspoon fresh lemon juice
  • 3 tablespoon candied ginger, finely chopped
  • 4 ripe peaches, halved
  • 2 tablespoon olive oil


  1. 1

    Puree rinsed blackberries with water, rosewater, and sugar until smooth.

  2. 2

    Pour blackberry puree through a fine sieve to remove seeds.

  3. 3

    Stir lemon juice into blackberry puree and then chill mixture down to 45°F.

  4. 4

    Pour sorbet batter into your ice cream maker, adding ginger pieces just before it's done churning. Using a rubber spatula, scrape the sorbet into an airtight container and freeze 4-6 hours.

  5. 5

    When sorbet is ready, fire up your grill and brush peach halves with olive oil. Place peaches on grill cut side down and cook until warmed through, about 4 minutes.

  6. 6

    Plate sorbet and peaches together and enjoy.


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