Lazy, sunny, sweat pouring from every square inch of me summer.
I nearly died just picking these berries in the backyard. It’s at least 116 degrees. Okay. Maybe not 116. And maybe I shouldn’t complain so much, as I did just have to step off my patio and up into the yard, not trudge through creeks and forests and fireswamps full of ROUS’s like Jon does everyday at work. And I got to wear my pajamas and plop the berries into an empty sandbucket. And then go to the pool.
So I guess I have it pretty good.
Actually, now that I have made this sorbetto, I have it even better.
Sorbetto, in case you were wondering, is just like sorbet, but uses substantially less water when making it. That gives you more bang for your bite – nothing but the good stuff. In this case – black, harvest gold, and bright red raspberries, as well as a few fresh blueberries. We are berry people here at Casa Whetzel, and this year our berry patch runneth over. Heck, just to prove it to you – here’s a look at our little patch of berry heaven…
But the sorbetto. You want to make it, don’t you? In case you don’t have a stock pile of fresh berries, you could certainly use frozen. However, there are so many great reasons to go to a local farmer’s market and grab the fresh produce. Keep your local farmers in business, folks! Or, if you can wait, oh, two years, order some raspberry plants from Burpee, where we bought ours a mere two summers ago. They multiply like rabbits, no kidding! Until then…here’s you super easy sorbetto recipe. Summer on a spoon. Dig in.
You can thank me later.
Mixed Berry Sorbetto
makes roughly 1 quart
- 4 cups fresh or frozen berries
- juice and zest of 1 lemon
- 1 1/3 cup sugar
- 1 cup water
Zest the lemon and add the zest to the sugar with your fingers, until well combined. Add sugar and water to small pot and bring to a boil, stirring often, to make a simple syrup. Remove from heat when all sugar is dissolved into the water. Allow to cool.
Add the berries and cooled syrup to a food processor and blend. Add juice from the lemon and pulse a few more times. Use a strainer held over a large bowl to remove seeds from the mixture. Refrigerate the mixture until thoroughly chilled.
Add chilled mix to ice cream maker and follow manufacturer’s directions.
Don’t have an ice cream maker? Let me offer my suggestions…
I own this Cuisinart. I LOVE it. It rarely stops spinning in the summer, and the best thing about it is TWO bowls. That means? Two flavors at once if I want! I also LOVE KitchenAid products, and this attachment is a steal right now on Amazon. For that matter, so is the Cuisinart! You can’t go wrong with either one…