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SORBET - Strawberry Blackberry Sorbet
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Yield: about 1 1/2 quarts
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| Strawberry-Blackberry Sorbet Williams-Sonoma Kitchen. Light in texture with an intense fruit flavor, a sorbet is made by incorporating air into a sweetened fruit puree or juice as it freezes in an ice cream maker. Sorbets contain no eggs or dairy products. This version combines two types of berries to create a refreshing summer treat. Ingredients | |
| 2 cups | water |
| 2 cups | sugar |
| 3 cups | fresh blackberries |
| 3 cups | fresh strawberries, hulled and halved |
| 1/4 cup | fresh lemon juice |
Directions
In a heavy saucepan over medium-high heat, combine the water and sugar. Bring to a boil and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.
Add the blackberries and strawberries to the syrup and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring constantly, until the berries are very soft, about 4 minutes.
Strain the berries through a fine-mesh sieve into a bowl, pressing on the berries with the back of a large spoon. Discard the pulp and seeds.
Add the lemon juice to the berry syrup and stir to combine. Let cool at room temperature until barely warm, about 1 hour. Cover and refrigerate until chilled, at least 3 hours or up to 1 day.
Transfer the syrup to a Breville smart scoop ice cream compressor and freeze on the “sorbet” setting according to the manufacturer’s instructions, about 40 minutes. If using another type of ice cream maker, freeze according to the manufacturer’s instructions. Transfer the sorbet to a freezer-safe container and freeze until firm, at least 4 hours, before serving. Let stand at room temperature for 20 minutes before serving. Makes about 1 1/2 quarts.
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