Search

Entire Site Recipes

berry sorbet

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Berry Sorbetto

By , from the Slow Food Chefs collection

Introduction

This recipe lends itself to seasonal adaptation, and can be made with strawberries, raspberries, marionberries, or blackberries. As berries vary in sweetness, make the full amount of sugar syrup and sweeten the purée to taste with the syrup. The egg white is added to make the sorbetto lighter; if your ice-cream maker has an input spout, gradually add the white while the maker is running.

Ingredients

1 cup sugar
½ cup water
4 cups fresh berries, hulled
1 egg white, lightly beaten until foamy (but not peaked)

Steps

  1. In a small saucepan, combine the sugar and water. Whisk together and place over medium heat. Bring to a boil, then remove from heat and cool to room temperature.
  2. Purée the berries in a blender. Mix half of the cooled sugar syrup with the berry purée and taste; if mixture is too tart, add more sugar syrup to taste. If you prefer a smooth sorbetto, push the purée through a sieve to remove the seeds. Chill the entire mixture in the refrigerator for several hours.
  3. Freeze the mixture in a gelato or ice-cream maker for about 20 minutes according to the manufacturer instructions, adding the egg white when the sorbetto is half frozen. Serve immediately or keep in the freezer until ready to serve.
slow food logo

This content is from the Slow Food Chefs collection.

Subscribe
Read Related Content
Recipe of the Week: Ice Cream

Burnt Caramel Gelato
Adam Ried

Raspberry-Rose Ice-Cream Soda
Jamie Passaro

Tomato Galette
Culinate Kitchen

Panna Cotta (Cooked Cream)

Farmer’s Market:

Bluebird Farmers Market & CSA

Bluebird CSA

Advertisement
Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

Subscribe
Graze: Bites from the Site
The Produce Diaries

Morels

Pleasure in the hunt
Dinner Guest Blog

A quiche lesson

The crux is the crust
Features

Fabulous favas

A green herald of summer
Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Editor’s Choice

Most Emailed