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. Otherwise, any thick yogurt will work.
Ingredients
- 1 cup berries a mixture of raspberries, blueberris, strawberries, or others
- ¾ cup honey
- ¾ cup orange juice 2 to 3 oranges
- ½ teaspoon gelatin optional, to make the sherbert softer
- 2 tablespoons water
- ⅛ teaspoon salt
- ½ 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 ¼ of it's original level.1 cup berries, ¾ cup honey
- 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.½ teaspoon gelatin, 2 tablespoons water
- Add the orange juice and salt to the sauce pan and heat the liquid until it reaches body temperature (test it with your finger).¾ cup orange juice, ⅛ teaspoon salt
- 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 your ice cream maker directions to finish making the sherbet.½ cup yogurt
Nutrition
Calories: 254kcalCarbohydrates: 63gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 4mgSodium: 92mgPotassium: 194mgFiber: 1gSugar: 61gVitamin A: 141IUVitamin C: 25mgCalcium: 49mgIron: 1mg
Ann says
Is there any way you could make this without the gelatin?
Erica says
Yes, you don't need it. It's just prevents it from freezing as hard and makes it a bit softer.
Erica says
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!
Sandi says
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
Erica says
Hi Sandi. It makes about 4 servings.
Sandi says
Hi, Erica - I am looking at making this for Easter. About how many people does this recipe serve?
Thanks!
Sandi
Sorry so late! This serves about 4.
Erica says
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!
Charlene says
Can this be made without an ice cream maker?
THANKS