Triple Berry Sorbet

Created 11 Jun 2015 14:32, Updated 11 Jun 2015 14:33

Triple Berry Sorbet

inspired by our favorite triple berry pie and based on a number of sorbet recipes

1.5 cups each of three kinds of berries. I used raspberries, blueberries, and strawberries for the first attempt because we didn't have cherries
2.5-3 cups (approximately) of simple syrup. Some of the syrup I used was flavored with citrus and spices, leftover from making marmalade, but it's not necessary.
1/4 tsp ground cinnamon
1/4 tsp ground cardamom

Measure berries into the bowl of a food processor or blender. Allow to thaw.
Make simple syrup using 2 cups sugar and 2 cups water. Bring to a boil and allow to bubble until slightly syrupy, then set aside to cool.
Puree the berries and then transfer to a fine-mesh strainer set over another bowl. Press the pulp through using a wooden spoon or other implement, leaving the seeds. Discard the seeds.
Mix the cinnamon, cardamom, and simple syrup into the berries, tasting and adding enough syrup to sweeten the berries. Don't skimp on the syrup, as the sugar helps determine the frozen consistency.
Freeze in an ice cream maker according to the directions. Alternatively, put in the freezer for an hour or so, then take it out and stir it. Return to the freezer to freeze for another half hour and stir again. Repeat freezing and stirring to desired consistency.
Store in a covered container in the freezer.

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