Rick Eastes’S Berry Sorbet
Description
This vibrant berry sorbet captures the essence of fresh summer blackberries and raspberries in a single, refreshing bite. By simmering the fruit with powdered fructose and water, then straining the mixture, you achieve a luxuriously smooth texture free of seeds. A splash of lime juice brightens the deep berry flavors, making this dessert both tangy and sweet. It is an excellent vegan-friendly option for ending a meal, offering a light yet satisfying conclusion. Perfect for warm evenings or as a palate cleanser, this sorbet freezes beautifully and can be stored for up to two weeks. Serve it immediately after churning for a slushy consistency, or let it firm up for a scoopable treat.Ingredients
Directions
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In a 2- to 3-quart saucepan, combine the blackberries, raspberries, powdered fructose, water, and lime juice.
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Bring the mixture to a boil over high heat, stirring frequently to dissolve the fructose.
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Reduce the heat to low and simmer for 3 to 4 minutes, or until the blackberries have broken down easily.
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Working in batches, transfer the hot mixture to a blender or food processor and puree until completely smooth.
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Press the puree through a fine-mesh strainer into a bowl to remove the seeds, using a spatula to push the liquid through.
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Pour the strained puree into a 9-inch square metal pan.
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Cover the pan tightly with plastic wrap or a lid and freeze until firm, for at least 8 hours or up to 2 weeks.
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To serve, break the frozen sorbet into chunks and beat with a hand mixer or fork until slushy and creamy.
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Serve immediately, or return to the freezer for up to 1 hour if a firmer texture is desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 118.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 30.6g11%
- Dietary Fiber 0.0g0%
- Sugars 30.1g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Sugar Substitution:** If you do not have powdered fructose, you can use granulated sugar or honey as a substitute. Granulated sugar may require slightly longer simmering to dissolve completely.
**Texture Tip:** Frozen sorbet tends to have an icy texture if served straight from the freezer. For the best eating experience, let it sit at room temperature for 5-10 minutes before scooping, or use the beating method described in the directions to achieve a softer, slushy consistency.
**Garnish:** This recipe originally suggests topping the sorbet with additional fresh berries and a splash of black-raspberry liqueur (such as Chambord) for an adult variation.
**Storage:** Store the sorbet in an airtight container in the freezer for up to 2 weeks. For best quality, place a piece of plastic wrap directly on the surface of the sorbet before sealing the container to prevent ice crystals from forming.
