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Berry Sorbet

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

  • Prep:
  • Total Time:
  • Yield: Makes 1 quart
Berry Sorbet

Source: Martha Stewart Living, June 2012


  • 4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
  • 1 cup Simple Syrup


  1. Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.

  2. Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.


Currant sorbet: Use 1 1/2 pounds fresh red or black currants, stems removed (4 1/4 cups). Bring currants and 1/2 cup water to a boil. Reduce heat, cover, and simmer until berries are soft, about 5 minutes. Puree mixture (do not add 1/3 cup water), and strain as above. Proceed using 1 to 1 1/4 cups simple syrup for red currants and 1 1/2 cups simple syrup for black.

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