Here’s a dessert that I made a while ago but never got around to posting. It was my first successful sorbet, and I think I’ll stick with the formula, although I’m looking forward to switching from frozen berries to fresh when the local crop is ripe.
I looked at quite a few berry sorbet recipes before making this, and it turns out that they’re all pretty similar. In addition to berries, the ingredients usually include water, sugar syrup, lemon juice, and a small amount of alcohol (usually vodka) to keep the sorbet from becoming too icy. I liked the recipes in The Healthy Hedonist becuase they call for maple syrup rather than sugar syrup and juice instead of water. (The juice is apple-raspberry, because they wouldn’t be Myra Kornfield recipes if they didn’t call for at least one ingredient that you can’t get in an ordinary supermarket.) The sorbet in the picture above was based on the Healthy Hedonist recipes and was made with a combination of strawberries, blueberries, raspberries, and blackberries. I recently tried the same formula with only raspberries, and it was equally delicious. The maple syrup adds depth of flavor without being immediately recognizable.
Here’s the recipe:
makes about 1 quart
1 pound (about 4 cups) strawberries, blueberries, blackberries, or raspberries, or a combination
3/4 cup apple juice
3/4 cup maple syrup
2 tablespoons fresh lemon juice
pinch of salt
grated zest of 1 lemon
1 tablesppon vodka
Blend the berries with the apple juice in a blender or food processor. Strain the mixture through a fine-meshed strainer into a bowl, to remove the seeds.* Stir in the maple syrup, lemon juice, salt, lemon zest, and vodka. Freeze according to your ice cream maker’s instructions. Let the sorbet sit in the freezer for a few hours before serving.
Variations I’d like to try:
* Lime instead of lemon
* Freshly squeezed orange juice and orange zest instead of apple juice
* 1/4 cup wine instead of vodka (I guess I’d reduce the amount of juice)
* You can get away with skipping this step if you’re using strawberries or blueberries, but I seriously regret not buying a fine-meshed strainer before trying the recipe with raspberries. A regular strainer lined with cheesecloth will not do the trick.