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

Martha Stewart Living, June 2012

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Recipe Summary

prep:
15 mins
total:
2 hrs
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Variations

Strawberry sorbet: Use 1 1/4 pounds strawberries, hulled (4 to 5 cups). Puree, and strain as above. Add 1 tablespoon fresh lemon juice along with 1 cup simple syrup.

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Reviews (1)

120 Ratings
  • 5 star values: 25
  • 4 star values: 30
  • 3 star values: 37
  • 2 star values: 18
  • 1 star values: 10
Rating: 4 stars
06/24/2018
This was a very easy recipe and the end result was very pleasing. I think next time I would lower the sugar content just a bit..
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