Ok, it’s not exactly berry season – although California strawberries are beginning to trickle into markets here in Seattle. I’m using up my frozen berries from the summer of 2008, and what better way than with a creamy berry sherbet recipe – it’s goes great with Valentine cookies, cakes, and chocolates!
There are three parts to this recipe: the berries, the oranges, and the cream. Choose a mixture of frozen berries if you can, or what is in season if you prefer fresh berries. For this recipe I used raspberries and blackberries.
- 1 cup of berries (I sometimes use 2 cups of berries and freeze the extra for another batch of sherbet, or to use for smoothies)
- 3/4 cup of honey
- 2 to 3 oranges (for about 3/4 cup of juice; use tangerines, navel, blood, or whatever is in season)
- 1/2 teaspoon of gelatin (optional; makes it softer)
- 2 tablespoons of water
- 1/8 teaspoon of salt
- 1/2 cup of heavy cream, half and half, or yogurt
- Simmer the berries and the honey in a sauce pan for 15 to 20 minutes, or until the liquid level of the berries has gone down somewhat.
- Cool the berry liquid and then strain the seeds out of the berry liquid using a strainer (or a food mill if you have one).
- Place the gelatin and water in a sauce pan and let sit for 5 minutes or so until the gelatin is dissolved.
- Squeeze two oranges to yield about 3/4 cup of orange juice. Add the juice and salt to the gelatin in the sauce pan and heat the liquid until it reaches body temperature (test it with your finger).
- Combine the orange juice with the berry liquid, and place in the refrigerator to chill (10 minutes or so).
- Combine the juice mixture and the cream and add it to your ice cream maker.
- Chill and serve!