Martha Stewart Berry Sorbet

Martha Stewart berry sorbet is a bright, easy frozen dessert made with 4 cups of fresh raspberries or blueberries and simple syrup, ready in 2 hours. Try this easy summer dessert for backyard cookouts, picnics or hot weekend afternoons, since it's dairy-free and uses just two ingredients.

Chill the sorbet container before you churn, because it keeps the sorbet from melting when it goes into the freezer. Skip it and the edges turn soft and slushy, so the texture ends up icy instead of smooth.

Martha strains the berry puree through a coarse sieve first, and blueberries get a second pass through a fine one. That removes the seeds and skins, so the sorbet comes out silky instead of gritty.

Martha Stewart Berry Sorbet

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

90

kcal

Strained berry puree and sweet syrup churn into a smooth, scoopable sorbet with a vivid color. A short rest in the freezer firms it up so it holds a clean scoop.

Ingredients

• 4 cups (1 ¼ pounds) raspberries (red, black, or white) or blueberries
  

• 1 cup Simple Syrup for Berry Sorbet
  

Directions

• Puree the berries: Blend 4 cups raspberries or blueberries with 1/3 cup water until completely smooth. It should look like a thick, runny sauce with no whole berries left.
• Strain the puree: Pour the puree through a coarse sieve into a bowl, pressing it with a spoon. If you're using blueberries, strain it again through a fine sieve.
• Add the syrup: Measure out 2 cups of strained puree, then stir in 1 cup simple syrup. Taste it, since the sweetness you see now is the sweetness you'll get frozen.
• Chill the base: Refrigerate the mixture for about 1 hour until it's cold. A cold base freezes faster in the machine, so the sorbet churns smoother.
• Churn the sorbet: Process the cold base in an ice cream maker according to the manufacturer's instructions, about 25 minutes. It's ready when it looks thick and soft, like a milkshake.
• Freeze until firm: Transfer the sorbet to a chilled airtight container and freeze for at least 1 hour. It keeps for up to 3 days, and it's ready to scoop once it hardens.

Tools for this recipe

• Vitamix E310 blender, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this berry sorbet with other fruit?

Yes, the recipe notes two easy swaps. For strawberry sorbet, use 1 1/4 pounds hulled strawberries and add 1 tablespoon lemon juice with the syrup. For currants, simmer them with 1/2 cup water for about 5 minutes before pureeing.

How long does homemade berry sorbet keep in the freezer?

It's best within 3 days, stored in an airtight container. After that it can turn icy and lose its smooth texture. Let it sit on the counter for a few minutes before scooping if it feels rock hard.

Can I make berry sorbet without an ice cream maker?

The recipe is written for an ice cream maker, which is what gives it a smooth texture. If you don't have one, freeze the base in a shallow pan and stir it with a fork every 30 minutes, though it will be a bit icier.

Why does my sorbet melt so fast after churning?

A warm container is the usual cause. Chill the container in the freezer before you transfer the sorbet into it, so the sorbet doesn't start to soften on contact. Then freeze it for at least 1 hour to firm up.

Do I really need to strain the berries?

Yes, because the seeds and skins make the sorbet gritty. Raspberries need one pass through a coarse sieve, and blueberries need a second pass through a fine sieve. The extra minute gets you a silky, scoop-shop texture.