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Rick Eastes’S Berry Sorbet

Rick Eastes's Berry Sorbet recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 118.6
Dietary: Gluten-free, Vegetarian
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
  • 2 cup Blackberries, rinsed and drained
  • 2 cup Raspberries, rinsed and drained
  • 1/2 cup Powdered fructose
  • 1/2 cup Water
  • 2 tablespoon Lime juice
Directions
  1. 1
    In a 2- to 3-quart saucepan, combine the blackberries, raspberries, powdered fructose, water, and lime juice.
  2. 2
    Bring the mixture to a boil over high heat, stirring frequently to dissolve the fructose.
  3. 3
    Reduce the heat to low and simmer for 3 to 4 minutes, or until the blackberries have broken down easily.
  4. 4
    Working in batches, transfer the hot mixture to a blender or food processor and puree until completely smooth.
  5. 5
    Press the puree through a fine-mesh strainer into a bowl to remove the seeds, using a spatula to push the liquid through.
  6. 6
    Pour the strained puree into a 9-inch square metal pan.
  7. 7
    Cover the pan tightly with plastic wrap or a lid and freeze until firm, for at least 8 hours or up to 2 weeks.
  8. 8
    To serve, break the frozen sorbet into chunks and beat with a hand mixer or fork until slushy and creamy.
  9. 9
    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.

Keywords: berry, sorbet, blackberry, raspberry, vegan, dessert, frozen, lime, fructose, summer, fruit, seedless, refreshing, sweet, tart, easy, no-churn, healthy, snack, treat, chilled
Read it online: https://www.chefs-mate.com/recipe/rick-eastess-berry-sorbet/