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Verry Berry Sherbet

February 10, 2009 by Erica 8 Comments

Verry Berry Sherbert

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.

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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
US Customary - Metric

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
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Nut-Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Egg, Ham, Cheese Bake
Next Post: How to Make Mayonnaise »

Reader Interactions

Comments

  1. AvatarAnn

    March 24, 2011 at 7:52 am

    Is there any way you could make this without the gelatin?

    Reply
    • EricaErica

      March 24, 2011 at 8:58 am

      Yes, you don’t need it. It’s just prevents it from freezing as hard and makes it a bit softer.

      Reply
  2. AvatarErica

    April 3, 2010 at 6:02 pm

    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!

    Reply
  3. AvatarSandi

    April 3, 2010 at 4:26 pm

    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

    Reply
  4. AvatarErica

    April 3, 2010 at 1:37 pm

    Hi Sandi. It makes about 4 servings.

    Reply
  5. AvatarSandi

    April 3, 2010 at 11:30 am

    Hi, Erica – I am looking at making this for Easter. About how many people does this recipe serve?
    Thanks!
    Sandi

    Reply
  6. AvatarErica

    February 28, 2010 at 8:04 am

    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!

    Reply
  7. AvatarCharlene

    February 27, 2010 at 8:59 pm

    Can this be made without an ice cream maker?
    THANKS

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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