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)
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.
1Place the water in a small saucepan and sprinkle with the gelatin; set aside.
2Place 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.
3Heat 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.
4Add 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.