A delicious combination of Mother Nature’s finest summer berries are pureed, and then frozen, into this luscious Mixed Berry Sorbet.
With very little added sugar, the sweetness from the berries themselves is what makes this Mixed Berry Sorbet a refreshing summertime treat that you don’t need to feel guilty about eating.
It seems I always have berries in my fridge when they’re in season. My favorites are strawberries and blueberries, but lately raspberries have been giving my old favorites a run for their money, so I decided to use all three of them all in this Mixed Berry Sorbet because, well, why not?
I can’t take credit for this sorbet recipe, or the fun technique used for achieving the perfect sorbet texture. I found this recipe on The Kitchn when I Googled “sorbet recipes,” and after looking at several, settled on this one to try.
If you’ve ever made your own homemade sorbet, your recipe most likely didn’t call for an egg, and I think you’ll be surprised when you find out this one does. However, it’s not used as an ingredient. The egg is used as a way to determine the perfect texture and consistency of the sorbet once frozen. It’s pretty ingenious actually, and wish I would have thought of it! LOL
It’s called the “Egg-Float” test, and the egg is used to measure the amount of simple syrup needed to thin the berries and float the egg within the mixture to where only a nickel size portion of the egg is visible.
Here, let me show you the process of making Mixed Berry Sorbet:
Make a simple syrup by bringing sugar and water to a simmer over medium heat until the sugar dissolves. Allow the simple syrup to cool slightly. Meanwhile, wash the berries and assemble the other ingredients.
Hull and slice the strawberries.Place them into a blender along with the blueberries, raspberries and ½ cup of the simple syrup. Blend until well pureed.
Place an egg (in the shell) gently into the pureed mixture. If you see more than a nickle size portion of the egg, remove the egg, and add a touch more simple syrup. Blend.
Try the egg-float test again until only a nickle portion of the egg shows. Taste. If needed squeeze fresh lemon juice into the puree until you’re happy with the taste. Stir.
Pour the pureed mixture into a prepared ice cream maker and freeze according to the manufactures instructions. Once frozen, serve immediately, or spoon the sorbet into a container and freeze until ready to serve.
- 1 cup water
- 1 cup granulated sugar
- 1 pound strawberries hulled and sliced
- 1 pint blueberries
- ½ pint raspberries
- 1 lemon
- 1 egg
- Ice Cream Maker for freezing the sorbet
- Small saucepan for making the simple syrup
- wooden spoon for making the simple syrup
- tablespoon for removing egg from the puree
- bowl for the simple syrup, once cooled
- Large lidded container for storage
Bring the water and sugar to a simmer over medium heat, stirring occasionally until the sugar dissolves. Cool.
Add the berries into the blender and add ½ cup of the simple syrup. Blend until smooth.
Gently add the egg into the pureed mixture.
If needed, add a touch more simple syrup until you can only see a nickle size portion of the egg.
*Note - This may take a few times. Make sure you don't add too much syrup at one time. Make sure to remove the egg each time before blending in more simple syrup.
Taste, and if needed squeeze fresh lemon juice into the puree until you're happy with the taste.
*Note - this is optional. You may not feel the lemon is necessary, and that's okay.
Carefully pour the berry puree into a prepared ice cream maker and freeze according to the manufactures instructions.
Once frozen, serve immediately or spoon the sorbet into a container and freeze until serving.
If the blender you're using won't pulverize the seeds, you may wish to strain the pureed mixture with a fine mesh strainer before adding the mixture into the ice cream freezer.
Adapted from The Kitchn
Hungry for more frozen treats like Mixed Berry Sorbet to sink you’re teeth into this summer? Check out some of the others that I have selected especially for you…
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