Blackberry Ice….Very Nice!


Fresh Blackberries Please

One day they are green and hard and we wait. The next day it seems the drupelets have blackened and we cannot eat them fast enough. Such is blackberry season.

I have made Fourth of July Blackberry Pies in my Food on Fifth kitchen as well as Blackberry-Mango Drinks. I have shared my youthful blackberry picking snake story with you when I made a Blackberry Upside Down Cake and today offer the most simple and easy way to both preserve and cool down with fresh blackberries, A Very Nice Blackberry Ice.


Plump, ripe Tennessee blackberries……


….frozen on a parchment lined baking sheet. In the food industry this way of individually freezing product is called “IQF” which means Individually Quick Frozen. This is how it’s done on a “at-home” scale. If you do not want to use the berries immediately just pop them into resealable plastic bags or boxes and store frozen until ready to use for any of your favorite dishes.


A food processor….some honey or agave nectar…….



…plus a splash of balsamic reduction….


…gives you this….


….and this……


…and best of all…this…fresh blackberry ice…very nice!


Blackberry Ice, Very Nice

  • Servings: 6
  • Difficulty: easy
  • Print

Fresh Blackberries PleaseDSC_1266_2


  • fresh ripe blackberries
  • honey or agave nectar
  • balsamic reduction


1. Freeze whole blackberries on a parchment lined sheet pan in a single layer.

2. Put frozen berries in a food processor with 2 tbsps honey or agave nectar & pulse a few times. Add 1 tbsp balsamic reduction and pulse until smooth. Taste & adjust flavors. Immediately scrape into a glass or metal container & freeze for 30 min to 1 hour. Serve.

22 thoughts on “Blackberry Ice….Very Nice!

  1. I love the idea of balsamic reduction providing the standard acid. We’ve been making strawberry ice/granita/sorbet with orange juice as the acid lately, riding out the strawberry season as long as possible. But blackberry season is about to start in the Midwest. I will be trying this recipe soon.

  2. Love the addition of balsamic to enhance the blackberries’ sweetness Teresa. This recipe takes me back to Florence Italy. Simplicity is best when you start with gorgeous, plump berries. I’ll take a scoop or two, please!

  3. I remember a time when I was younger and we lived next to a few raspberry trees in Connecticut. It was just like that – one day as I walk by them they were green and sour (which I still occasionally ate) and then they would be all over the sidewalk in such a pretty purple mess.

    This looks delicious!

  4. I LOVE berries and the fact that this recipe is dairy free! My daughter is allergic to dairy and I’ve been looking for a delicious new ice recipe! I will definitely be making this.

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