Fruits
Blackberry in gelato
Blackberry (Rubus fruticosus agg.) is a tart, low-sugar berry used chiefly in sorbetto and fruit gelato, prized for its deep colour, anthocyanins and bright acidity. Its glucose-plus-fructose sugar profile raises freezing-point depression more than sweetness.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 13% |
| Water | 87% |
| Sugars | 5.5% |
| Fat | 0.5% |
| MSNF | 0% |
| Protein | 1.3% |
| POD (sweetening power) | 6.6 |
| PAC (anti-freezing power) | 10.4 |
Typical use: 25-40% of the total mix for sorbetto (commonly ~30%); 15-25% when blended into a dairy gelato or used as a fruit swirl.
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Open the balancerHow to use it in gelato
Use blackberry as the fruit base of a sorbetto or as a ripple/variegate in gelato. Because its sugars are near-equal glucose and fructose with almost no sucrose, it contributes a relatively high PAC (~10 per 100 g of fruit) for modest sweetness (POD ~6.6), so it lowers the serving temperature and softens the scoop; compensate by trimming added dextrose/inverted sugar to avoid an over-soft product. The pronounced acidity (pH ~3.2-3.6) balances sweetness and can slightly thin dairy bases, so blackberry pairs well with a stabilised sorbetto base. Fine sieving removes the gritty seeds.
Origin & background
The blackberry is a botanical aggregate fruit made of many small drupelets on a single receptacle, native to temperate Europe and now cultivated worldwide. It is exceptionally rich in manganese, supplying roughly 55% of the daily reference intake per 100 g, and in polyphenols, of which anthocyanins make up about two-thirds (Aprifel).
Frequently asked questions
Sources
- https://www.nutritionvalue.org/Blackberries%2C_raw_nutritional_value.html (USDA FoodData Central, SR Legacy, FDC ID 173946)
- https://www.aprifel.com/en/nutritional-sheet/blackberry/ (Aprifel, based on French CIQUAL / ANSES food composition table)
- https://fdc.nal.usda.gov/food-details/173946/nutrients (USDA FoodData Central, Blackberries raw)