My husband loves sorbet, but have you ever checked out how expensive it is at the stores? It is usually about $3.79 for a pint at our local stores. For a pint! This is one of those items that causes me to have an internal war of frugal vs. healthy. Sorbet is much healthier than ice-cream, but it is also much more expensive. So I satisfy my husband’s craving for sorbet and my desire to keep our grocery budget in line by making it at home with whatever fruit is in season which is so much less expensive.
I also freeze berries when I harvest a large crop or find an incredible deal at the store. Then I thaw the berries to use them to make sorbet.
I think sorbet is easier to make than ice-cream – it definitely calls for less ingredients – but my daughter finds the process of pushing the pureed berries through the sieve tedious.
Mixed Berry Sorbet
Yield: 8 servings
Active Time: 20 minutes
Total Time: 3 hours
1 cup sugar
1/2 cup water
3/4 lb. blackberries
3/4 lb. raspberries
1 -2 cups rock salt
~ 5 lbs.ice
Add sugar and water to medium sauce pan. Bring to a boil, stirring occasionally. Remove from heat as soon as the sugar is disolved.
Puree berries in a blender or food processor. Put a bowl under a sieve and push pureed berries through sieve with a spatula to remove the seeds. You should have about 2 1/2 cups of pureed fruit.
Add pureed berries to sugar syrup and mix well. Place mixture in the refrigerator to cool (~1 hour).
Place berry mixture in an ice-cream maker and follow your models directions to process the sorbet (~30 minutes)
Place sorbet in a container with a lid and place in the freezer to hard freeze your sorbet or if you really can’t wait, serve it immediately as soft serve.
We usually eat our sorbet soft serve.