No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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: 15 mins
    total time: 2 hours
  • yield: Makes 1 quart

Ingredients

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

Variations

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.

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, June 2012