It’s getting real hot and sunny here. So if we can’t go out and enjoy those summer vibes because of the quarantine, we can at least bring those vibes to our homes with this smooth and delicious No-Churn Mixed Berry Sorbet.
I don’t know about where you are, but here it is definitely feeling as if we have skipped spring and just fast forwarded to early summer. The days are so long and warm and sunny. It would be great to be able to go outside and enjoy this glorious weather. But we can’t. So what shall we do? If you have a garden MAKE THE MOST OF IT! But if you are like me and live in a flat, it can get a bit depressing at the moment. For this reason, I thought the best thing to do, rather than sitting here feeling miserable, would be to bring a taste of summer to my flat and make a smooth and super delicious No-Churn Berry Sorbet. And what a great idea that was!
I love sorbets. They are both sweet and tart. They are refreshing and they are way lighter than an ice cream (still adore ice cream though!). I do prefer them to granitas and slushies because sorbets are thicker and creamier, and overall more indulgent. But making a proper sorbet can be quite complicated and time consuming. And I want my sorbet fast. So I came up with this super simple version and I was blown away by how good it tastes! It is so smooth and creamy, you could easily mistake it for a berry ice cream. Plus you can control the sugar level depending on personal tastes and/or how sweet your berries are. It requires a total of four ingredients, one of which is optional and another water. What more can you possibly want?
Since first testing it last week, we have been making this sorbet every other day because we go through it mad fast – it is THAT addictive. It is also versatile, as you can swap the mixed berry for any other frozen fruit of your choice, be it pineapple or mango, which is everything I love about a dessert and is perfect in times like these when supermarkets are still struggling to keep fully stocked.
The base for this sorbet is a simple syrup made with equal parts of water and sugar. I always start off with 1/3 cup of both and can always make some more if it needs be. What you need do to is adding the water and the sugar to a pan, bring to a veeery low boil, and as soon as you see a few bubbles, reduce the heat. You will need to gently stir it until fully combined and slightly thickened. This will take you around 5 minutes. We don’t need a very thick syrup, especially if your food processor isn’t the most powerful. And if you think you might make this sorbet a few times in the week, just double or treble the amount of syrup and store it in the fridge for up to 7 days (you can add it to cocktails and mocktails too, by the way!).
I also like to add a couple of tablespoons of maple syrup as I blend the fruit. This is completely optional and can be substituted by honey or simply more simple syrup, but I do think it gives it a slightly richer, more caramelized flavour. Maybe it’s just me though!
I like to take my frozen berries out of the freezer when I start making the syrup, as I prefer the sorbet’s consistency when the berries are not all rock hard. It will also make your life easier if, as mentioned previously, you don’t have the world’s strongest blender. And, in fairness, by doing so you can enjoy it immediately, if you really can’t wait and you don’t mind a fast-melting sorbet. But, ideally, you would want to store it in the freezer for 2 to 6 hours. You can keep it longer than that, of course, but you will need to take it out of the freezer at least 30 minutes before serving it, to give it enough time to soften. We stored one overnight and we had to give it almost an hour before being able to eat, so bear that in mind if you want to enjoy it straight after dinner.
For what concerns containes to store your sorbet in, I simply used a 2 lb loaf tin which was perfect for 500 gr of frozen fruit. But it doesn’t really matter. Use what you have got at home, but be careful that the container is freezer-safe. Other than that, you are good to go.
Enjoy this sorbet on a cone, for an ice-cream feel, in a bowl or glass. If you are feeling fancy, stack a few scoops into a flute. Decadent and delicious.
Ingredients:
Serves about 4 people
500 gr frozen mixed berries
1/3 cup of granulated sugar*
1/3 cup water + more as needed to make the sorbet smoother
2 tbsp maple syrup or honey (optional)
*if you don’t have cup measurements don’t worry. You simply need roughly the same amounts of sugar and water. 1/3 of a cup is around 4 tbps each.
Method:
Take the frozen berries out of the freezer.
To a small saucepan, add 1/3 cup of granulated sugar and 1/3 cup of water. Stir and bring to a very slight boil. When you see the first bubbles appear, turn the heat down to a medium-low and stir gently for about 5 minutes. The sugar should have completely dissolved and the liquid should be slightly thicker than just plain water. Remove from the heat, transfer the syrup to a glass or bowl and let it cool down for about 5 minutes.
Transfer the mixed berries, the syrup and the maple syrup (if using) into a food processor. Blend on high for a minute or so. Then stop and, with a spoon, scrape the bottom and make sure the fruits that are still whole are close to the blades. Blend again until you reach a smooth consistency.
Now check the taste and consistency. I normally add 4 tbsp water and blitz for another 10 seconds or so. If your food processor is not that strong this process might take you longer.
When you are happy with taste and consistency, transfer it to a freezer-safe container. You can enjoy the sorbet immediately, but it is much better when it has had time to firm up. Between 2 to 6 hours is ideal.
Store this sorbet in the freezer. We reckon this sorbet will keep well for a full week, but it has never lasted for longer than 2 days. So let us know if you manage to keep it there for that long!
Enjoy!
Did you try this recipe? Have you got any questions? We would love to hear from you! Let us know by leaving a comment below! Xx
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