Mixed Berry Sherbet

Name: Mixed Berry Sherbet
Yield: 2 1/2 cups
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)

Thanksgiving Dessert Ice Cream Healthy Dairy Lemons Raspberries Fruit Snack Summer Easy

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2 1/2 cups Easy

(3) Total: 10 mins, plus 4 hrs chilling and freezing time

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Ingredients (7)

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)

Nutritional Information

Calories269
Fat3.3g
Saturated fat1.18g
Trans fat
Carbs59.38g
Fiber13.41g
Sugar45.13g
Protein5.14g
Cholesterol6.1mg
Sodium175.12mg
Nutritional Analysis per serving (4 servings) Powered by

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.

by Jill Santopietro

Instructions

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.

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