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 yogurt or 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.
Verry Berry Sherbet
Use lactose-free yogurt, cultured for 24 hours, if you need this recipe to be lactose-free or you are following SCD.
Servings: 4 servings
Calories: 254kcal
Ingredients
- 1 cup berries a mixture of raspberries, blueberris, strawberries, or others
- 3/4 cup honey
- 3/4 cup orange juice 2 to 3 oranges
- 1/2 teaspoon gelatin optional, to make the sherbert softer
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/2 cup yogurt or heavy cream; dairy-free yogurt works also
Instructions
- Simmer the berries and the honey in a sauce pan for 15 minutes, or until the liquid level of the berries has gone down about a 1/4 of it's original level.
- 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.
- Add the orange juice and salt to 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 yogurt and add it to your ice cream maker. Follow the directions to create the sherbert.
Nutrition
Calories: 254kcal | Carbohydrates: 63g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 92mg | Potassium: 194mg | Fiber: 1g | Sugar: 61g | Vitamin A: 141IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 1mg
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.
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!
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
Hi Sandi. It makes about 4 servings.
Hi, Erica – I am looking at making this for Easter. About how many people does this recipe serve?
Thanks!
Sandi
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!
Can this be made without an ice cream maker?
THANKS