Monday, July 18, 2011

Cherry-Berry Sorbet

Cherry-Berry Sorbet


  • 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


  • 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.


  1. This looks so refreshing and delicious! Perfect summer dessert, love it! :)

  2. Yum! 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?

  3. @Lolly-I use the 2 qt Cuisinart from Williams-Sonoma. I got it for a great price when it was recently on sale!

  4. Another beauty. Love cherry so much. It's almost out of season here. I could cry.