Cherry-Berry Sorbet
Ingredients
- 1 1/2 cups sugar (simple syrup)
- 1 vanilla bean-infused into the simple syrup
- 1 cup water
- 1 cup fresh blackberries, frozen, and partially thawed
- 1 cup fresh raspberries, frozen, and partially thawed
- 2 cups cherry-strawberry compote-previously cooked, cooled, pitted, and frozen
- 3 tablespoons fresh lemon juice
Preparation
- Stir sugar and 1 cup water in small saucepan. Add vanilla bean, split lengthwise, and remove seeds. Add seeds, and bean to sugar. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- In batches, puree berries, including juices, along with cherry mixture and cold sugar syrup in food processor until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
- Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. DO AHEAD Can be made 1 week ahead. Keep frozen.
This looks so refreshing and delicious! Perfect summer dessert, love it! :)
ReplyDeleteYum! I love all of your frozen creations. I have never made homemade ice cream/sorbet/granita before, but I really want to try it. What ice cream maker do you use?
ReplyDelete@Lolly-I use the 2 qt Cuisinart from Williams-Sonoma. I got it for a great price when it was recently on sale!
ReplyDeleteAnother beauty. Love cherry so much. It's almost out of season here. I could cry.
ReplyDelete