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"glowed up" Papaya and Blackberry Sorbet

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This papaya blackberry sorbet recipe makes for an interesting combination that works extremely well!

blackberry sorbet

I love making ice cream. I grew up on that plain vanilla and on a good month that neopolitan trio or the sherbert on-sale flavor of the week. Now its fancy gelato and exotic sorbets lol! This blackberry and papaya sorbet comes together rather easily. It relies on only a few ingredients, but the quality (taste and texture) depends on type of fruit(s) used and their level of ripeness. Choose fruits high in pectin like any sort of berries and/or fiber mangoes/papaya since they're more viscous and thus lend themselves to creamy and full bodied texture. If not you'll have to add pectin.

blackberry sorbet

If you're wondering if the tequila is necessary, the answer is yes as though its a small amount it helps with texture making the sorbet softer vs. the icy freeze you get if you don't add some kind of alcohol. I chose tequila, but it's your choice, just don't use too much nor one that has a strong flavor as it will dominate the sorbet taste.

Enjoy this papaya blackberry sorbet! For another dope ice cream/sorbet try this Dark Chocolate Sorbet with Gochujang.

blackberry sorbet

blackberry sorbet

Blackberry and Papaya Sorbet

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Author: Marwin Brown


  • 3 cups blackberries
  • 1 medium papaya flesh only, seeds removed
  • ¾ cup sugar
  • ¼ cup water
  • 1 teaspoon tequila
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • ½ teaspoon lemon juice


  • In a blender combine all ingredients and blend on medium until blackberries and papaya are completely pureed, 30 - 60 seconds.
  • Transfer puree to ice cream maker and mix according to directions. Transfer sorbet to an airtight container and chill in freezer for at least 2-4 hours before serving.
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Recipe Rating

Allison Sidhu | Foodal

Friday 21st of July 2017

What a delicious combination of fruit flavors! I love the addition of a little cinnamon as well, and adding a little alcohol is a great tip. One question about the recipe- you don't do anything to strain the seed fragments out of the mixture after pureeing?


Saturday 22nd of July 2017

Hi thanks for the feedback. Typically I do strain, but I'm that weird texture guy who likes the graininess of blackberries. However, it was basically rendered untraceable by the smooth flesh of the papaya