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


Recipe Summary

15 mins
2 hrs
Makes 1 quart


Ingredient Checklist


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.

  • 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.


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.


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
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..