This berry sorbet recipeis super easy, it’s part of the series 100 Homemade Ice Cream Recipes, and can be ready in under an hour which makes it the perfect summer treat for you and the kiddos to enjoy. Also, the fact that it is both dairy and gluten free makes it a great choice for kids with allergies!
VERY BERRY SORBET
- 1 cup water
- 1 cup sugar
- 4 cups (20 oz by weight) frozen mixed berries
- 1 tablespoon lemon juice
Even if you don’t have an ice cream maker you can still pour the mix into a shallow dish and freeze it. The consistency will be a little less creamy but it will still be 100% delicious! Remember to freeze your ice cream maker’s bowl for at least 4 hours before mixing the sorbet in it.
So, first things first. Make that simple syrup! Combine the sugar and water in a saucepan over medium heat and bring just to a boil for about 8-10 min, until it is sticking to the spoon lightly. Remove from the heat and let it cool to room temperature. That wasn’t so hard now, was it? Believe it or not, that was the hardest step.
Next, pour the frozen berries, simple syrup, lemon juice, and 1/3 cup water into a blender and blend on high until smooth. If you have opted to skip the ice cream maker you can pour it directly into a shallow dish and place it in the freezer for a few hours until hardened. Otherwise, pour your sorbet base into your ice cream maker and mix for about 20-25 minutes until it resembles soft serve ice cream. Eat it immediately or store it tightly covered in the freezer for up to a week.
And there you have it! A quick, frozen treat that you and the kiddos can make and enjoy together. Enjoy!