It’s no secret that blackberries are high on my foodie crush list. Last summer I made some blackberry lemonade cupcakes that really knocked it out of the park, but this year I’m taking a different approach. Frozen treats are taking up permanent residence in my freezer starting with homemade ice creams, popsicles, and now sorbets! I couldn’t wait to try this recipe for berry sorbet! The best part? You don’t even need an ice cream maker.
I love that, unlike ice cream, sorbet’s aren’t dairy based. They are packed with fruit and frozen to perfection. It’s almost like a popsicle in ice cream form. Since I didn’t have an ice cream maker on hand I had to do a little improvising. To achieve the smooth texture I actually used my Blendtec, but I’ll give you a few other ways to get the smooth texture that don’t even require the use of a machine!
- 1-3/4 cups sugar
- 1-3/4 cups water
- 2 cups raspberries
- 2 cups strawberries
- 1-1/2 cups real cherry juice
- 1/2 cup fresh lime juice
- 2 tablespoons orange juice concentrate
- Combine the sugar and water in a large pot. Boil until the sugar has dissolved completely. Stir in the strawberries and raspberries. Continue cooking for ten minutes. Strain through a tight strainer. Refrigerate the juice until chilled and toss the pulp.
- Once your juice has cooled stir in the cherry juice, lime juice, and orange concentrate.
- From here you have three options:
- - pour mixture into an ice cream maker and follow instructions that came wit it.
- - pour into an air tight container. Freeze solid. Blend until smooth and freeze again.
- - pour into an air tight container and place into the freezer. Whisk every 20 minutes for the first two hours then freeze solid.
- Enjoy with a hand full of fresh berries or berry sauce.