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Homemade Mixed Berry Sorbet
I have to admit, I’m astonished at how good this is. I can’t believe I haven’t been making my own sorbet for years. It is leaps and bounds above store-bought sorbet. There really is no comparison. The flavors are pure and powerful and literally taste like a handful of just picked berries. Amazingly refreshing on a hot summer day. Fat free. Beautiful. It even smells like I took a handful of berries and crushed them in my hands.
Now that I know how simple this is to make, I of course, have a ton of sorbet recipes and ideas swimming through my head. It’s just about peach picking season at Greenbluff and I’m already looking forward to a batch of fresh peach sorbet. Mint sorbet, chocolate sorbet, mandarin orange sorbet, banana sorbet…I think you can pretty much count on seeing more sorbet recipes from me in the future.
Homemade Mixed Berry Sorbet
2 Quarts of Mixed Berries, frozen (I used fresh picked and then frozen – blackberries, raspberries, and blueberries. Try not to settle with the freezer section store bought berries. It makes all the difference in the world in flavor when you buy them at a farmer’s market or pick them yourself and then freeze them. Simply pour them out on a cookie sheet and place them in your freezer until they are completely frozen. This keeps them from sticking to each other and becoming mushy.)
2/3 Cup Sugar
2 Cups All Natural No Sugar Added Mango Peach Juice
1 Cup Water
Juice of 2 Limes
Place all ingredients in a large blender. You may have to do it in two batches depending on the strength and size of your blender. You could probably also do it in a food processor in two batches.
Blend until completely incorporated and somewhat smooth. I like mine to have a little body, but you can blend it as smoothly as you like. Then, spread it out into an 8 1/2 x 11 glass or ceramic dish.
If you’re making it in the morning, cover with plastic wrap and freeze all day. If not, cover it and freeze it over night. Next, remove from dish and scoop out into a large bowl. I stirred mine a few times. Cover and freeze until ready to use. Scoop into pretty dishes and garnish with mint or fresh berries.
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