Berry Sorbet

I am crazy about this Sorbet, which is made with cherries, cranberries and blueberries. These berries combine really well. As they are not exactly the same season berries, it is best to use the frozen kind like I tend to do, which will also save you money. The sorbet contains a slosh of fig infused vodka, which I found at a lovely little speciality shop that made their own, if you cannot find this, use a red fruit liquor of your choice instead. Alcohol lowers the freezing temperature, making this a sorbet which is softer when you take it out of the freezer, perfect to dig in immediately.

Ingredients:

  • 250gr blueberries
  • 250gr pitted cherries
  • 250gr cranberries
  • 250gr sugar
  • juice of 1 lemon
  • 4 tbs fig vodka
  • 2 egg whites

Makes approx 1.2 liter

Recipe:

Combine all ingredients except the egg whites together in a blender. Blend to combine well. If using frozen berries, you might want to defrost at least one of the berry kinds in the microwave, to avoid the puree becoming a very solid frozen block and possibly breaking your blender (trust me, I have done this and wrecked a blender up to the point that it started smoking…)
When all the fruit has been blended to a puree, add the egg whites and blend to combine well.

Freeze in an ice cream machine. If you do not have one, place the puree in a large tub, place this in the freezer and stir well every 30-60 minutes until frozen solid (which takes about 4-6 hours depending on the tub you use and the temperature of the initial puree.

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