Mixed Berry Sherbet Recipe
By
Jill Santopietro
Difficulty: Easy |
Total Time:
10 mins, plus 4 hrs chilling and freezing time
|
Makes:
2 1/2 cups
Frutti di bosco, or “wild berries” in Italian, is my favorite sorbetto flavor. Add a little milk to the mixture and you’ve got the most delicious, tangy sherbet with a hint of richness to cut the sour.
Game plan: To freeze fresh raspberries and blackberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.
This recipe was featured as part of our story on freezing summer fruits.
INGREDIENTS
- 2 tablespoons cold water
- 1/2 teaspoon unflavored powdered gelatin
- 1 pound raspberries, blackberries, or a mix of both, thawed if frozen
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 cup whole milk
- 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)
INSTRUCTIONS
- Place the water in a small saucepan and sprinkle with the gelatin; set aside.
- Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.
- Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute. Add the berry purée, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes. Remove from the heat. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids. Refrigerate until cold, at least 1 hour.
- Add the milk and lemon juice to the chilled berry mixture and stir to combine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sherbet will keep for up to 1 month.
This was the best item I ever made from this site!!!!!!!!!!!
Two Questions
1. I've made berry sherbet (mine was with fresh black currants) without gelatin, and it seems fine. I'm curious to know what improvements there would be to using gelatin.
2. I made sherbet that eliminated the heating step of the berry mixture. I'm curious to know what the benefits are to heating it. I can imagine why if gelatin is in the picture, but I've come across other recipes...+READ
Two Questions
1. I've made berry sherbet (mine was with fresh black currants) without gelatin, and it seems fine. I'm curious to know what improvements there would be to using gelatin.
2. I made sherbet that eliminated the heating step of the berry mixture. I'm curious to know what the benefits are to heating it. I can imagine why if gelatin is in the picture, but I've come across other recipes that don't call for gelatin but still heat up the berry mixture. Would it be to have more of a "cooked" fruit taste? To reduce the liquid in the berries? Or...?
BTW, This is what I did: Roughly puree fresh berries, lemon juice, sugar using a hand blender. Let it macerate for several hours or more so the flavours from the skins come out. You can macerate in the fridge so that it will be cooled at the same time. Strain the mixture (a food mill makes it very easy), stir in cold milk, then process in the machine. (I think perhaps stirring in the milk prior to maceration might bring out more of the flavours, but I haven't tried it that way yet.)
Thanks, I will have to try your recipe out! The idea of adding a little salt sounds great.-COLLAPSE