It doesn’t get any more refreshing than a nice cold bowl of sorbet, especially when it’s homemade and bursting with the sweet flavor of mixed berries.
For this sorbet, we wanted to mix together the sweetness of strawberries and the tartness of raspberries. To round off the flavor profile, blackberries provided a slight bitterness. A little lemon juice added an acidity that turned the sorbet from a sugary mess to a refreshing dessert. Keep reading below for this great sorbet recipe…
Mixed Berry Sorbet
- 3/4 cup water
- 1/4 cup lemon juice
- 1 teaspoon sure-jell for less or no-sugar needed recipes
- 1/8 teaspoon salt
- 2 cups strawberries, stemmed and hulled
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup plus 2 tablespoons sugar
- 1/4 cup light corn syrup
- Combine water, sure-jell, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until sure-jell is fully dissolved (about 5 minutes). Remove the saucepan from the heat and allow the mixture to cool slightly (about 10 minutes).
- Process together the berries, corn syrup, lemon juice, sugar, and water mixture in a blender or food processor until smooth (about 30 seconds). Strain the mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible.
- Transfer 1 cup of the mixture to a small bowl and place the remaining mixture in a large bowl. Cover both bowls with plastic wrap. Place the large bowl in a refrigerator and the small bowl in the freezer. Let the mixtures cool completely for at least 4 hours, or up to 24 hours so the small bowl is frozen solid.
- Remove the mixtures from the refrigerator and freezer. Scrape the frozen base into the large bowl. Stir occasionally until the frozen base has fully dissolved. Transfer the mixture to an ice cream machine and churn until the mixture has the consistency of a thick milkshake an the color lightens (15 to 25 minutes).
- Transfer the sorbet to an airtight container, pressing firmly to remove any air pockets, and freeze until firm (at least 2 hours).
Recipe adapted from Tartlette Blog