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.
Tip Use lactose-free yogurt if you need this recipe to be lactose-free or you are following SCD. Some folks use these in their ice cream to avoid lactose).
Ingredients
- 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
Preparation
- 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!
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Can this be made without an ice cream maker?
THANKS
Charlene, yes. At step 6, place it all into a blender and blend very well. Put the blender in the freezer at 30 minutes intervals, taking it out to blend a bit each time. When it starts to freeze, or get very slushy, empty it into a freezer container and placed it in the freezer for a few hours. Voila!
Hi, Erica – I am looking at making this for Easter. About how many people does this recipe serve?
Thanks!
Sandi
Hi Sandi. It makes about 4 servings.
Thanks, Erica. I also have another quick question. The ingredients include 3/4 cup honey, but the 1st step only calls for 1/4 cup honey. Could you clarify? Thanks again. ~Sandi
Sandi, wow. Not sure what I was thinking here. But you do want all of the honey in this recipe. So I’d say add all the honey to the berry mixture. I just edited the recipe. Thanks for catching this!
Is there any way you could make this without the gelatin?
Yes, you don’t need it. It’s just prevents it from freezing as hard and makes it a bit softer.