Waitrose and Partners
Blackberry spoom

Blackberry spoom

A 'spoom' is a fresh, light spin on a sorbet, with a moussey texture from added egg white. This one is very easy to make and doesn't require churning.

Makes: about 1 litre

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare25 mins
  • Cook5 mins
  • Total time30 mins
  • Pluscooling, chilling and freezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 160g golden granulated sugar
  • 250g blackberries or blackcurrants
  • 2 tbsp lemon juice
  • 2 large egg whites
  • 75g caster sugar


  1. Put the sugar in a small pan with 160ml water; heat gently, stirring, until dissolved. Add the blackberries (or blackcurrants). Bring to a simmer; cook for 2-3 minutes then remove from the heat. Cool the pan in a sink of cold water (10-15 minutes).

  2. Put the berry mixture and lemon juice in a blender; whizz until completely blended. Pour through a fine sieve, pressing the blackberry seeds to extract as much purée as possible. Discard the seeds. Cover and chill the purée. Meanwhile, in a large, clean bowl, whisk the egg whites until they form soft peaks. Gradually sprinkle in the caster sugar, continuing to whisk until the sugar has dissolved and you have a glossy meringue (about 5 minutes).

  3. Fold the meringue into the purée, making sure it is completely incorporated. Transfer to a lidded container (about 1 litre), top with baking parchment, then cover tightly and freeze for at least 2½ hours or overnight. Soften for 15 minutes in the fridge before serving. It will keep for up to 3 months in the freezer.


Typical values per serving when made using specific products in recipe


588kJ/ 139kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating