Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Syrup. Bring the sugar and water to the boil, stirring until no sugar grains are left, then cool and refrigerate.
- 2
Purée. Pass the blackberries through the food mill, or blend them briefly and press through the sieve, to leave the hard seeds behind.
- 3
Mix. Whisk the cold syrup, lemon juice and salt into the purée, taste and add a little more lemon if needed. Chill until cold.
- 4
Churn and freeze. Churn for 20-25 min, then pack into the container and freeze for about 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.5 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
- High fibre: 3.8 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 82 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.8 g per serving
37.6 % of the 50 g daily maximum · 75.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- small saucepan
- food mill with fine disc or fine sieve
- bowl
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 106 kcal |
| Protein | 1.1 g |
| Carbohydrate | 26.2 g |
| of which sugars | 22.5 g |
| of which free sugars | 18.8 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 4 g |
| Salt | 0.1 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
