Best Mixed Berry Sorbet Recipes

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.

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.

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.