Triple Berry Sorbet

I've been a little MIA from the blog lately. Boston happened, which left me in shape to be talking great food. I was enmeshed in reading Dances with Dragons, which is 1040 pages! (just finished by the way - oh my god, I can't wait until the next book comes out!) On top of that, my allergies have been debilitating these past two weeks. I mean, seriously, enough is enough. Shouldn't I be used to all these Californian pollens or whatever by now? Ugh. It feels like I have a cold without the body aches. Which isn't that bad I guess. Who am I kidding, having a cold or flu is way worse than allergies, but this is straight up annoying. I've been on four or five different pills to try and suppress the congestion, watering eyes and itchy ears. Some make me feel like I'm on crack, at least what I think it might feel like to be on crack. Some make me feel drunk and loopy. It's not pretty people.

And I feel like every time I get a stuffy nose I can't taste anything. But the one good thing about my allergies is that I didn't loose my taste buds at all! So even though I feel like sh*t, I am grateful I can still enjoy food.

Since I have all the buds intact, we made sorbet!

How beautiful are these berries? I feel like you may want to lick the screen right now...

I picked up a bunch of strawberries at the farmer's market last weekend and Whole Foods has started rolling out some local blueberries and raspberries.  I almost ate a whole pint of berries on Saturday, but thankfully, I restrained myself to test this recipe. 

This sorbet is one thing I am truly enjoying this week. We made this batch last weekend and it's about gone. I've had to restrain myself from eating it for breakfast.

Real talk. This is a simple recipe, but some how the husband and I managed to flub it up. I made a big batch of simple sugar and we were only supposed to add a certain amount, but (one of us that isn't me) had a bit of a heavy hand and ended up adding all of it. So we had to adjust our fruit amount to compensate. Doesn't matter, it still turned out fabulous  And you know, it only made a bigger batch, which I am totally OK with.

Oh, and the ice cream attachment we got for our Kitchen Aid last summer, we got to dust it off...woot!

After the churn we ended up filling two of these containers...this one may be empty by now.

So perfect for a warm spring day.

Triple Berry Sorbet
Adapted from King Arthur Flour // Makes 2+ Quarts
8 cups of fruit (4 cups hulled strawberries, 2 cups raspberries and 2 cups blueberries)
1/2 cup freshly squeezed lemon juice
4 cups of simple sugar (3 cups sugar 3 cups water)
1/2 corn syrup
4 tablespoons of vodka (optional, helps make it smoother and more "scoop-able")

To make the simple syrup, combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat and transfer it to a bowl to cool in the fridge.

Place the berries and lemon juice in a food processor or blender, and purée until smooth.

Once smooth, press the berry mix through a fine-mesh strainer or cheese cloth, to remove the seeds (unless you desire a seedy sorbet, up to you).

Combine the purée with the corn syrup and simple sugar. Place in the refrigerator until fully chilled (about 3 hours).

Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft. Place it in the freezer to firm it up, if desired. If you don't have an ice cream maker, click on the King Arthur link above to a freezer sorbet recipe.

Here's to all our future warm sunny days.



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