Low Sugar Mixed Berry Sorbet

5 from 2 votes

A delicious combination of Mother Nature's finest summer berries is pureed and then frozen into this luscious Mixed Berry Sorbet.

Prep Time7

freeze time4

Course: Dessert, frozen dessert

Cuisine: American

Servings: cups

Calories: 175kcal

Author: Renee Goerger

Equipment

Ingredients

1 cup water
1 cup granulated sugar
1 pound strawberries hulled and sliced
1 pint blueberries
½ pint raspberries
1 lemon
1 egg

Tools and equipment

Blender
Ice Cream Maker for freezing the sorbet
Small saucepan for making the simple syrup
wooden spoon for making the simple syrup
bowl for the simple syrup, once cooled
Large lidded container for storage

Instructions

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 nickel 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.

Notes

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.

Nutrition