Comments on: Berry Sorbet

By: SueB

SueB — Mon, 17 Nov 2008 01:06:04 +0000

What I love about the recipe is that it can be made quickly, without having to wait for the simple syrup to cool, like other recipes. The batch I made tasted too strongly of maple syrup, so I think next time I would back that down to 1/4 maple syrup, and add some honey to taste.

By: Matthew

Matthew — Tue, 19 Aug 2008 01:57:50 +0000

Thank you for this recipe! It sounded better than most of the other Sorbet recipes I found online and when I made some, i was definately not disappointed.

I made two batches, one of strawberry, following the exact recipe and one of Blueberry. For the blueberry, I substituted 1/2c of strawberry White Zinfandel and reduced the apple juice to 1/2c. Then just splashed in a little lemon juice. At first, the wine taste was a little overpowering but once it was churned and frozen it sweetened up and you couldn’t taste the wine.

On another note, i would suggest straining blueberry puree beforehand. The skins like to stick to teeth.

By: Sophie

Sophie — Fri, 20 Jun 2008 19:05:38 +0000

We’d like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you’re interested. Feel free to check out our blog for more details. (Click on my name in the message to visit our blog. :)

By: Kristeen

Kristeen — Sun, 05 Aug 2007 18:49:08 +0000

Indeed Yummy… here in Garden City we have Raspberry days and I am always looking for ideas to fix Raspberry Sorbet… thanks for the post…

By: elf

elf — Thu, 10 May 2007 02:18:12 +0000

There’s a farmer’s market in my neighborhood on Mondays in the summer. My plan is to buy lots of berries, use some to make sorbet for Shabbat, and eat the rest during the week.

I love the Ceres idea.

By: Suzsqueak

Suzsqueak — Wed, 09 May 2007 21:45:09 +0000

My mother when we were growing up used to make sorbet for dessert on a regular basis, and one of the easiest tricks she found was Ceres juices in Tetrapaks. Ceres is kosher, and she could make a killer lychee sorbet which was sweet enough she didn’t add any extra sugar to it. I still do it myself now, and it works as a parve dessert.

By: DeisCane

DeisCane — Wed, 09 May 2007 19:18:39 +0000

True!

By: jabbett

jabbett — Wed, 09 May 2007 14:48:41 +0000

DeisCane, elf: There’s actually room for both practices in the world of seasonal eating. When local fruit is in season, it tastes great, it’s really cheap, and there’s plenty of it. Use the opportunity to gorge yourself on sweet fruit, and then plan for the off-season by making preserves, sorbets, or just freezing the berries.

By: DeisCane

DeisCane — Wed, 09 May 2007 00:58:35 +0000

elf,

Yeah, that’s pretty much the case, but frankly, I’d rather eat the fruit raw if it’s that fresh and that sweet!

By: elf

elf — Tue, 08 May 2007 17:41:07 +0000

DeisCane: I’ve read that fresh fruit is preferable only when it’s very fresh and very sweet. I’ll let you know whether that’s true.

Rachel B.: The Ben & Jerry’s Homemade Ice Cream Book says that you can make sorbet by pouring any fruit juice into the machine, if you’re ever looking for something really easy. I’ve also been experimenting with coconut milk, trying to make something like parve ice cream. I’ll let you know if and when I’m successful.