Triple Berry Sorbet Recipes
BERRY SORBET
Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
- Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
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- In a KitchenAid blender, add the frozen berries, and blend on low. Add your simple syrup, and blend on medium for 30 seconds.
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- Take completely frozen berries and put them in a high powered food processor. Pulse the berries until coarse pieces form.
- Return sorbet to freezer for about 30 minutes or until you've reached desired iciness. After blending in the processor, the sorbet might be a little loose.
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