Today’s Recipe: Triple Berry Sherbet
When we were working on our Summer Bucket Lists during Practice Pages in June, I shared that making sorbet and cowboy candy were two of my long-standing summer goals. Strawberry cake was on there too, but I don’t want to talk about it.
Instead of beating myself up for not getting to these things year after year, I decided to use the opportunity for some accountability. I said out loud, to a group of women, that I was going to do it!
And here we are. Cowboy candy = done! And while it’s not quite a sortbet, this Triple Berry Sherbet recipe earns me a gold star and a colored-in box on my Summer bingo card. It’s the third one down under the O in BINGO.
This sherbet is full of blackberries, blueberries, and raspberries. It’s light and creamy and so incredibly fruity. It’s summer in a bowl! Perhaps you should put it on your Summer Bucket list too? Summer is still happening!
Ingredients involved:
You want to let the frozen berries thaw out a bit before you blend them with sugar, lemon juice and a pinch of salt.
Blend!! I use my Vitamix blender for this 🙂
The color is MARVELOUS.
We put the mixture through a sieve so we have a smooth sherbet! No seeds!
TADA!
Now we add in the milk, cream and vanilla. Chill the mixture.
Get your ice cream maker ready. This is the ice cream machine we have 😉
Sherbet!
Now into the freezer it goes.
It scoops beautifully!
Maybe it’s time you put Triple Berry Sherbet on your summer bucket list?
Triple Berry Sherbet
makes 1 quart (about 4 cups of sherbet)
- 3 cups frozen berries
- 1/2 cup sugar
- 2 teaspoons lemon juice
- a pinch of kosher salt
- 2/3 cup whole milk
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Take frozen berries out of the freezer and let them soften for 10 to 15 minutes. Blend the berries, sugar, lemon juice, and salt until smooth. Press the mixture through a fine-mesh strainer to remove the seeds. Stir in the milk, cream, and vanilla, and chill the mixture until it is very cold, about 1 hour. Churn according to your ice cream maker’s instructions. Transfer to a container and freeze for 3 to 4 hours before serving.
