Skip to main content
Epicurious
Bon Appétit

Lemon Sorbet with Chunky Boysenberry Sauce

2.3

(7)

A delicious low-calorie fat-free dessert.

Recipe information

  • Yield

    Serves 6

Ingredients

1 16-ounce bag frozen boysenberries or blackberries, thawed
1/2 cup sugar
2 pints lemon sorbet
Fresh mint sprigs

Preparation

  1. Step 1

    Combine berries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is heated through. Transfer mixture to processor and blend using on/off turns to chunky puree. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

    Step 2

    Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and serve.

TagsFrozen DessertDessertSorbetBlackberryBerryFruitVeganVegetarianDairy FreeGluten FreeNut FreeEasyQuick5 Ingredients or FewerMake AheadSummerBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.