Berry Sorbet
Currant sorbet: Use 1 1/2 pounds (0.25 kg) fresh red or black currants, stems removed (4 1/4 cups). Bring currants and 1/2 cup water to a boil. Reduce heat, cover, and simmer until berries are soft…
- Cook2 h
- Total2 h
- Serves1
- LevelEasy
Ingredients
- 4 cups (1 1/4 pounds) (0.5kg) raspberries (red, black, or white) or blueberries
- 1 cup Simple Syrup for Berry Sorbet
Preparation
- Currant sorbet: Use 1 1/2 pounds (0.25 kg) fresh red or black currants, stems removed (4 1/4 cups). Bring currants and 1/2 cup water to a boil. Reduce heat, cover, and simmer until berries are soft, about 5 minutes. Puree mixture (do not add 1/3 cup water), and strain as above. Proceed using 1 to 1 1/4 cups simple syrup for red currants and 1 1/2 cups simple syrup for black.
- Strawberry sorbet: Use 1 1/4 pounds (0.5 kg) strawberries, hulled (4 to 5 cups). Puree, and strain as above. Add 1 tablespoon fresh lemon juice along with 1 cup simple syrup.
Method
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
