Berry Sherbet Recipes

1-2-3 BLACKBERRY SHERBET

Steps:

• Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. , Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.

BERRY SHERBET

Steps:

• Puree all ingredients using a food processor or blender until smooth.
• Process according to ice cream maker directions or pour mixture into shallow pan, cover and freeze until firm.

FROZEN BERRY SORBET

Steps:

• To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
• After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
• Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

BERRY SORBET

Steps:

• Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
• Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

FRESH BLUEBERRY SHERBET

Steps:

• Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
• Into a 5-quart capacity food processor, using the chopping blade, place blueberries, sugar and lemon juice. Puree until smooth and foamy. Then pour in heavy whipping cream and pulse 3-5 times until mixture thickens slightly.
• Using a fine wire mesh sieve, strain for a smoother consistency. If you don't mind a naturally pulpy texture, don't worry about straining.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a spatula, turn sherbet into a freezer container. Freeze for 3-5 hours or until desired texture.

BERRY SHERBET SURPRISE

Steps:

• Puree the frozen berries, sugar, & juice in a blender.
• Dish the sherbet into bowls then pour the berry mix on top.
• Variation: This recipe can also be made into a delicious smoothie. Blend all the ingredients together then pour into glasses.

EASY BERRY SHERBET IN CRISPY FILO CUPS

Steps:

• For the sherbet
• Place the frozen berries in the bowl of a food processor. Add the condensed milk and the lemon zest and process until smooth.
• Pour the mixture into a chilled metal bowl, or loaf pan, spread it evenly, and place in the freezer. Freeze until firm, about 4-6 hours.
• When ready to serve, remove the sherbet from the freezer. Let it stand at room temperature for about 10 minutes to soften slightly before scooping.
• For the filo cups
• Preheat the oven to 350°F. Remove the package of filo from the refrigerator.
• Lay one sheet of filo dough on the counter. Brush it with some melted butter. Top with a second sheet of filo dough, brush with some butter again and repeat the same process with a third sheet. Cut the filo stack into 9 squares. Roll up the remaining filo, cover and return to the refrigerator.
• Prepare the muffin cups by brushing them with some melted butter.
• Line 9 muffin tins with the filo squares, pressing them gently into place. Poke the bottoms of the filo with a fork to allow the steam to escape.
• Bake for 10-12 minutes or until golden brown.
• Allow them to cool (this can be made early in the day)
• To serve, scoop the softened sherbet into the prepared filo cups to fill, garnish with fresh berries and enjoy!