Cherry Berry Sorbet

Jun 8

Written by:
6/8/2011 2:05 PM  RssIcon



Cherry Berry Sorbet
This is a perfect cooler for these unseasonably hot days this spring. Fresh fruit in season is preferred for this refreshing sorbet but frozen will work in a pinch as well.

1 cup Blueberries (fresh or frozen)
1 1/2 cup Bing or Rainier Cherries (fresh or frozen)
1 1/2 cup Strawberries (fresh or frozen)
3/4 cup Granulated Sugar
3/4 cup Water
2 tsp Corn Starch
2 tbsp Corn Syrup
Pinch of Black Pepper (fine grind) optional
1/4 tsp Salt
1 tbsp Lemon Juice
3 tbsp Grand Marnier

Any berries will do whether fresh or frozen but I like to use fresh berries in season when possible. Put the whole blueberries into a medium saucepan. If using fresh whole cherries they should be pitted and halved then added to the saucepan. When using fresh strawberries, core and slice them before adding to the saucepan. Add the sugar, water, corn starch, corn syrup, black pepper and salt to the sauce pan; the corn starch may be made into a thin paste with a bit of water before adding. Adjust the sugar according to the sweetness of your fruit. Put the saucepan on medium heat and heat until the blueberries burst and the mix is slightly thickened from the corn starch; no more than 3 to 5 minutes. Remove the saucepan from the heat and set aside to cool; or alternately pour berry mix into a mixing bowl and set in an ice water bath to cool.

When cooled stir in the lemon juice, and then add the Grand Marnier. Puree the mix with a stick blender until smooth. Thoroughly chill the mix for several hours or overnight in the fridge. Freeze the sorbet in an ice cream freezer according to manufacturer’s recommendations. Remove sorbet from ice cream maker, transfer to freezer safe containers and place in freezer to fully harden.

1 comment(s) so far...


Re: Cherry Berry Sorbet

Delicious, this sorbet sounds so tasty! Love the flavors, yum. :)

By sara on   1/5/2012 6:56 PM

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