Wild Blackberry Gelato

Course Dessert
Cuisine American


  • 3/4 pound fresh blackberries
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup heavy whipping cream
  • dash salt
  • 1-2 tablespoons blackberry liqueur, I like Whidbey's liqueur for this optional


  1. Remove any stems from the berries and wash well in cold water; drain.
  2. Place the berries, sugar and water in a saucepan over medium heat. Bring the mixture to a full boil. Remove from the heat.
  3. Set a food mill or large strainer over a mixing bowl. Pour the berries into the food mill and process to remove the seeds, or pour through a sieve, pressing with a large spatula to get as much of the berry liquid and “meat” as possible. Reserve the seeds to make blackberry vinegar.*
  4. Add the lemon juice, cream, salt and liqueur to the berry puree in the mixing bowl; mix thoroughly. Cover and chill thoroughly, overnight is best.
  5. Pour the mixture into an ice cream maker and freeze following the manufacturer's directions.
  6. Makes 3 ½ cups gelato.

Recipe Notes

* Blackberry Vinegar Put the reserved blackberry seeds into a small jar; cover with red wine vinegar or balsamic vinegar. Tightly cap the jar; shake well. Let stand for a week, shaking everyday. Then pour the vinegar through a sieve to remove the seeds. Store your blackberry vinegar in a small bottle, and ENJOY!