Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Blackberry sorbet Calories
Fruit-based, refreshing, typically fat-free frozen dessert
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Blackberry sorbet has 130 calories. It contains 31.5 g of carbs, 0.6 g of protein, 0.2 g of fat and 2.8 g of fiber. Its 0.4 mg of Manganese covers 15% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Blackberry sorbet Nutrition Facts
Selected: 100 g
130
KCAL / 100G
Carbs
31.5g
· 11% DV
Protein
0.6g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 97% · Protein 2% · Fat 1%
Blackberry sorbet nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 130 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 8 mg | 0% |
| Total carbohydrate | 31.5 g | 11% |
| Fiber | 2.8 g | 10% |
| Protein | 0.6 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 1 Serving of Blackberry sorbet?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 130 kcal |
| 1 tablespoon (shredded) | 15 g | 20 kcal |
| 1 slice (thin) | 50 g | 65 kcal |
| 1 piece (small) | 70 g | 91 kcal |
| ½ cup (half) | 90 g | 117 kcal |
| 100 g | 100 g | 130 kcal |
| 1 serving (large) | 150 g | 195 kcal |
| 1 cup (medium) | 180 g | 234 kcal |
Calculated from 130 calories per 100 g.
Frequently Asked Questions About Blackberry sorbet
What is blackberry sorbet made of?
Blackberry sorbet is typically made from blackberries, sugar, and water, often with a little lemon juice. The fruit is puréed and frozen into a smooth, scoopable dessert; unlike ice cream, it is usually made without milk or cream.
How do you make blackberry sorbet without an ice cream maker?
You can make blackberry sorbet without an ice cream maker by freezing the fruit mixture in a shallow container and stirring it regularly as it firms up. Breaking up ice crystals during freezing helps create a smoother texture than leaving the mixture untouched.
Can you make blackberry sorbet with frozen blackberries?
Yes, frozen blackberries work well for blackberry sorbet and make it possible to prepare outside berry season. Thaw them enough to blend smoothly, then strain the purée if you want to remove the seeds before freezing the mixture.
How do you remove seeds from blackberry sorbet?
To make seedless blackberry sorbet, press the blackberry purée through a fine-mesh sieve before freezing it. This gives the dessert a smoother finish, though pressing gently helps retain more of the fruit rather than leaving too much pulp behind.
Why is my blackberry sorbet icy?
Blackberry sorbet can turn icy when the mixture has too much water or freezes without being churned or stirred enough. Use a shallow, covered container and break up the forming ice crystals; letting a serving soften briefly before scooping also improves its texture.
How long does homemade blackberry sorbet last in the freezer?
Homemade blackberry sorbet keeps best when tightly covered in the freezer, where it can stay enjoyable for several weeks. Over time it may become harder or develop ice crystals, so press a piece of parchment against the surface and close the container promptly after serving.
What is the difference between blackberry sorbet and blackberry sherbet?
Blackberry sorbet is generally dairy-free, while blackberry sherbet usually contains a small amount of milk or another dairy ingredient. The added dairy makes sherbet creamier, whereas sorbet has a lighter, more fruit-forward texture.
What can you serve with blackberry sorbet?
Blackberry sorbet pairs well with chocolate cake, fresh berries, or a simple fruit tart. Its bright, tangy flavor can cut through richer desserts, and a little lemon zest or mint makes a fresh garnish without overpowering the blackberries.
Can blackberry sorbet be made without added sugar?
Yes, blackberry sorbet can be made without added sugar, but it will taste more tart and freeze harder. Sugar helps keep the mixture scoopable, so blend in very ripe berries and let each serving soften briefly before scooping.
How do you stop blackberry sorbet from melting so quickly when serving?
To slow blackberry sorbet from melting, chill the serving bowls in advance and scoop the dessert straight from the freezer just before serving. Avoid leaving the whole container on the counter, since repeated warming and refreezing can also make its texture icy.
Blackberry sorbet Vitamins & Minerals
Vitamins
Vitamin C
8mg · 9% DV
Vitamin K
10µg · 8% DV
Vitamin E
0.7mg · 5% DV
Folate
12µg · 3% DV
Minerals
Manganese
0.35mg · 15% DV
Copper
0.08mg · 9% DV
Magnesium
12mg · 3% DV
Potassium ⭐
95mg · 3% DV
Sodium
8mg · 0% DV
Blackberry sorbet Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Blackberry sorbet
To burn the 130 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Blackberry sorbet?
Blackberry sorbet is a frozen dessert made by blending blackberries, or their purée, with sweetened water and freezing the mixture. Unlike ice cream, it is made without dairy, so the fruit’s tart, fragrant flavour takes centre stage and the texture is icy and smooth.
It is often served after a meal as a refreshing finish, or enjoyed on a warm day; a small scoop can also brighten a fruit salad. It is fruit-based and typically very low in fat, though much of its energy comes from carbohydrates. For a lighter-feeling serving, keep the portion modest and pair it with fresh berries rather than a richer topping.
How Nutritious Is Blackberry sorbet?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Blackberry sorbet Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Blackberry sorbet Contain Allergens?
No known major allergens
Which Diets Is Blackberry sorbet Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Blackberry sorbet Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Compare Blackberry sorbet
Foods Similar to Blackberry sorbet
Have another question about Blackberry sorbet?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.