Best Berry Sorbet Recipes

BERRY SORBET

Steps:

• 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.

FROZEN BERRY SORBET

Steps:

• To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
• After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
• Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

BERRY BURST SORBET

Steps:

• In a large measuring cup, dissolve Splenda in water.
• In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
• Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.

CHAMPAGNE SORBET WITH BERRY MEDLEY

Steps:

• Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
• Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
• Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from heat; cool slightly. , Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13x9-in. dish. Freeze 1 hour or until edges begin to firm. Stir in mint. Freeze 2 hours longer or until firm. , Just before serving, transfer to a blender; cover and process 2-3 minutes or until smooth.

TRIPLE BERRY SORBET

Steps:

• Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
• Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
• Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

CHERRY-BERRY ROSé SORBET

Steps:

• Place frozen fruit, 1/2 cup rosé, sugar, and lemon juice into the jar of a high-speed blender or food processor. Pulse a few times until the fruit begins to break up, then stream in the remaining wine while blending until the mixture is smooth.
• Taste and adjust flavor with additional sugar, if needed. Serve immediately or transfer to a freezer-safe container and freeze.

MIXED BERRY COMPOTE WITH LEMON SORBET

Steps:

• In a medium bowl, mash 1/2 cup berries with a fork.
• Add creme de cassis, sugar and lemon juice, stirring until sugar is dissolved.
• Add remaining berries and toss to coat with sauce.
• Divide berry compote among 4 dessert dishes and top each with a scoop of Sorbet.
• Serve immediately.

WATERMELON BERRY SORBET

Steps:

• In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
• Place the watermelon and strawberries in a blender; add sugar syrup. Cover and process for 2-3 minutes or until smooth. If you want, strain and discard seeds and pulp. Transfer mixture to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm.
• Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender; cover and process for 2-3 minutes or until smooth.

FROZEN BERRY-BANANA SORBET

Steps:

• Mash fruit in a medium bowl. Transfer fruit and remaining ingredients in a blender and process until just smooth. Pour into individual serving dishes, plastic containers, or ice cube trays. Freeze for 1 hr before eating.

SIMPLE SYRUP FOR BERRY SORBET

Steps:

• Bring sugar and 2 cups water to a boil in a medium saucepan, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes. Remove from heat, and let cool.

VACHERINS WITH RASPBERRY SORBET AND MIXED BERRY-CARDAMOM SAUCE

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet. Turn parchment over so that marked side faces down (circles will show through).
• Whisk sugar and cornstarch in medium bowl to blend. Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form, about 1 minute. Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld. Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots.
• Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely. Pipe 1 meringue circle atop edge of base circle, forming standing rim. Repeat, piping 2 more circles atop first, forming meringue cup. Pipe 3 more cups on sheet, filling bag with meringue as needed. Pipe 4 cups on second sheet.
• Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly). Turn off oven; let meringues stand in closed oven over-night to dry completely. (Can be made 1 week ahead. Store airtight in single layer.)
• Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts. Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes. Add berries and cardamom; stir gently. Remove from heat; let stand 1 hour to thaw fruit. Cover; chill at least 2 hours and up to 1 day.
• Scoop sorbet into vacherins. (Can be made 2 days ahead. Wrap tightly; freeze. If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.) Spoon sauce over. Garnish with berries and mint. Serve with remaining sauce.

BERRY BURST SORBET

Steps:

• Dissolve sugar in water. In a food processor, puree berries until smooth, adding sweetened water gradually. Pour in cream and pulse until blended. Pour mixture into ice cream machine and freeze until mixture is very thick. Can be eaten right away or frozen for later.

MIXED BERRY SORBET

Steps:

• To make the simple syrup, start with 2-1/2 cups water and 2-1/2 cups sugar. Mix ingredients together in a medium size saucepan. , In the KitchenAid 354 blender, add the mixed fresh fruit with any juices. Use the low button, start to blend. Add 2-1/2 cups of the simple syrup. Switch speed to Medium and blend for 30 seconds. , Attach the cold Ice Cream Maker attachment to the KitchenAid stand mixer and attach the paddle. Turn the stand mixer speed to 1, then pour the mixture into the ice cream maker. Mix for 20-25 minutes. Eat immediately as a soft serve. Alternatively, you can transfer sorbet into a airtight freezer-safe container and freeze for several hours for a firmer result.

MIXED BERRY DIET SORBET (BLENDER)

Steps:

• Freeze berries 24 hours in advance Remove berries from freezer 15 minutes prior to blending Add lemon juice, honey, vanilla and Truvia to blender. Blend for 10 seconds at low speed. Add frozen berries Start blender at low speed and quickly (over 5 seconds) crank up to top speed. Blend at top speed for 30 seconds. Do not blend for longer or you will melt the sorbet. It is vital that you vigorously use the tamper for the first 20 seconds of high-speed blending. Tamp all quadrants of the blender down towards the blades. After blending remove sorbet using a spatula. You're done. Place completed sorbet in freezer until ready to serve.

SAUTEED FRUIT AND RED BERRY SORBET

Steps:

• In a large bowl, combine the strawberries, raspberries and 1 1/4 cups sugar. Toss well.
• Heat water in a pot or in the bottom of a double boiler (about 2 inches). Place the fruit bowl over the simmering water, cover and cook for an hour.
• Strain the berries through a fine sieve into a bowl until all the juice is removed. Set aside the juice. Reserve the cooked berries.
• Combine all sorbet ingredients in a bowl, and blend well. Place in a shallow tray. Freeze for two hours.
• Place butter and 1/4 cup sugar in a large pan with pear, apple and rhubarb pieces in one layer. Over medium-high heat, cook all fruit until tender, about 5 minutes. Add grapes.
• Add reserved berry juice and lemon juice. Cover, and reduce the juice by half.
• Place some of the cooked fruit mixture on a plate next to a scoop of the frozen sorbet. Spoon juice from pan, and pour over everything.

FOUR-BERRY SHORTCAKES WITH CRèME FRAîCHE SORBET

Steps:

• Stir 1 1/2 cups water and sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil syrup until reduced to 1 1/2 cups, about 2 minutes. Transfer syrup to bowl; chill until cold, at least 1 hour. Whisk crème fraîche, vanilla and lemon juice into syrup. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container. Cover; freeze up to 1 week.
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder and salt in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk milk and egg in small bowl to blend. Add milk mixture to dry ingredients, stirring until dough forms. Turn dough out onto lightly floured surface. Knead gently until dough is smooth, about 5 turns. Pat out dough to 6x4-inch rectangle. Cut into 8 equal pieces; shape each into 2 1/2-inch round about 3/4 inch thick.
• Arrange rounds on prepared sheet, spacing 2 inches apart. Bake shortcakes until tester inserted into center comes out clean and bottoms are brown, about 13 minutes. Cool on racks until lukewarm, about 30 minutes. (Can be made 6 hours ahead. Let stand at room temperature. Wrap in foil and rewarm 10 minutes at 350°F before serving, if desired.)
• Combine all ingredients in large bowl; toss to blend. Transfer 1 cup berry mixture to shallow bowl; mash to coarse puree with back of fork. Return puree to berry mixture. Let stand until juices form, stirring occasionally, at least 30 minutes and up to 2 hours.
• Cut shortcakes in half horizontally. Place bottom halves, cut side up, in 8 dessert bowls. Top each with scoop of sorbet, berry mixture and shortcake top.
• Crème fraîche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.