Berry Burst Sorbet Food

BERRY SORBET

Berry Sorbet image

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

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

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

Steps:

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.

FROZEN BERRY SORBET

Frozen Berry Sorbet image

Simple sorbet using frozen strawberries and blueberries. Ready to eat in about 10 minutes! (Actually, I'm not sure if it is a 'real' sorbet, but it eats like one.) The type of blender that you have will make a difference in how much syrup you will need- I only needed 1/2 cup to cover my berries halfway, as per the blender directions. If you need to add more than 3/4 cup, you may have to pop it into the freezer for a bit before eating it, but with my blender it turned out perfect. I made a double batch of the syrup and stored the extra it in the fridge for the next few batches of sorbet.

Provided by Random Rachel

Categories Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup frozen strawberries
2/3 cup frozen blueberries
1/4 cup lemon juice
1 cup water
2/3 cup sugar

Steps:

To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

AWARD BERRY SORBET

Award Berry Sorbet image

A burst of berry flavour tickles your tongue as this frosty creation melts in your mouth. I usually make this wonderful dessert when I can get the fresh berries, but I have made it with frozen as well, and it is very well received every time I serve it. Please note cooking time is the actual freezing time.

Provided by Scandigirl

Categories Frozen Desserts

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups water
1 cup sugar
1 cup unsweetened blueberries, fresh or frozen
1 cup unsweetened blackberry, fresh or frozen thawed
3/4 cup raspberries, fresh or frozen loose-pack thawed
1 cup orange juice
fresh blueberries (optional)
blackberry (optional)
raspberries (optional)

Steps:

In a medium saucepan bring water, sugar, and the blueberries to boiling.
Cook and stir until sugar is dissolved and blueberries are tender (1 to 2 minutes).
Remove from heat.
Drain berries, reserving liquid; set aside to cool.
Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries.
Cover and process or blend until smooth.
Press pureed berries through fine-mesh sieve; discard seeds.
Place the blueberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container.
Cover and process or blend until almost smooth.
Press blueberry mixture through the fine-mesh sieve; discard skins.
In a large bowl combine the pureed mixtures, remaining cooking liquid, and orange juice.
Cover and refrigerate for 2 hours or until mixture is completely chilled.
Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
Ripen 4 hours.
Use within 2 days.
Serve individual scoops of sorbet with fresh berries, if desired.

Nutrition Facts : Calories 179.1, Fat 0.5, Sodium 2.5, Carbohydrate 44.9, Fiber 3, Sugar 40.8, Protein 0.9

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