Despite my boys being back in school, technically, it’s still summer. This has always been strange thing for me to accept. In New York, school started after Labor Day. Even after so many years living on the West Coast, that still seems “normal“.
With August winding to close, Northern California is still seeing beautiful sunny blue skies and high temperatures. Let’s call it what it is, perfect beach weather. But even I can’t be by the water, I can still embrace summer for all that is has to offer. This is a simple, but lovely summer berry sorbet recipe that I developed and it’s just what I need to keep cool this long holiday weekend.
As a child from the 1970’s I will admit I grew up eating sherbet. My boys don’t even know what that is. Sorbet was something I discovered later on but it reminded me a lot of gelato. Honestly, I’m not sure many people know what the difference is between all these frozen desserts so below, I break it down.
Contains just fruit and sugar—no dairy and is often churned in an ice cream maker.
Halfway between sorbet and ice cream, kinda like sherbet with a bit of milk added and it is always fruit-based.
Similar to sorbet, typically made from a puree of fruit, sugar, and water. Unlike sorbets, which are smooth, granita purees are scraped repeatedly during the freezing process turning it into icy flakes.
Must contain at least 10% milkfat and be sweet. Ice cream must get churned during the freezing process.
Ice cream in Italian, but there are differences. Gelato has a custard base, has less milk fat and has less air churned into it during freezing, which makes its texture denser. It’s often served warmer so as a risky it feels a bit softer.
Very similar to ice cream, but it’s even creamier due to the addition of egg yolk in the base. Has a dense, soft-serve like consistency.
A yogurt-base that is made the same way as ice cream.
This is an easy, flavorful, summer berry sorbet recipe that does not disappoint. Loaded this with lots of fresh strawberries, this sorbet is sweet and refreshing and just what you need to savor the last few days of summer.
Summer Berry Sorbet
- 3 cups strawberries, hulled and cut in half
- 1 cup raspberries
- 1 1/3 cup sugar
- juice of one lemon
- 1/2 teaspoon vanilla extract
- Step 1 Place the strawberries, raspberries, sugar, lemon juice and vanilla into a food processor, such s a Cuisinart fitted with a blade attachment, and blend on high until smooth.
- Step 2 Pour the mixture into a prepared ice cream maker and churn until frozen, about 25 minutes. Place in a freezer friendly container and freeze until set, at least 2 hours, if not longer.
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