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
- 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
- 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.