+

Mixed Berry Sherbet

Mixed Berry Sherbet

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)
Try Amazon Fresh
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

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Instructions

  1. 1Place the water in a small saucepan and sprinkle with the gelatin; set aside.
  2. 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.
  3. 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.
  4. 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.
Load Comments

Recommended from Chowhound

13 No-Bake Summer Desserts That Are Stress-Free & Delicious
Recipe Round-Ups

13 No-Bake Summer Desserts That Are Stress-Free & Delicious

by Jen Wheeler | Looking for some easy 4th of July dessert ideas that are ideal for grilling season? Look no further...

11 of Our Most Popular Sides for Summer Grilling & BBQ Season
Recipe Round-Ups

11 of Our Most Popular Sides for Summer Grilling & BBQ Season

by David Watsky | You're well on your way to a great grilling season with our 13 most popular BBQ recipes and even a...

How to Make Wine Pops, the Coolest Summer Treat Around
Recipe Round-Ups

How to Make Wine Pops, the Coolest Summer Treat Around

by Joey Skladany | Ladies and gentlemen, may we present to you the wine pop, a.k.a. your new favorite (and innovative...