Four Berry Sorbet

Adapted from Alton Browns fresh fruit sorbet recipe

Nothing says summer like berries… and nothing says summer like ice cream. Combine the two and you have a four berry sorbet that will knock your socks off.

The vodka is probably optional, but I think it lowers the freezing temperature and makes for a smoother sorbet.

Frozen unsweetened berries are an option for this recipe if fresh are not available. Allow them to thaw a bit first, though.

Ingredients

6 oz raspberries
6 oz blueberries
6 oz blackberries
14 oz strawberries
8 ounces sugar
1 ounce freshly squeezed lemon juice or lime juice
1/2-ounce vodka
Pinch kosher salt

You will also need:

Paper towels
Rimmed baking sheets
Food processor or blender
Ice cream freezer
Airtight and freezer safe containers

Directions

Rinse all berries and allow to dry on paper towel lined rimmed baking sheets. Also stem and halve (or quarter) large strawberries.

Puree the fruit in a food processor or blender along with the sugar, lemon juice, vodka and salt. Strain through a fine mesh strainer, using a rubber spatula to press the puree through the strainer.

Pour into a bowl. Cover and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Remove into an airtight container and freeze for at least 4 hours or until ready to serve.

And the recipe in pictures….

Rinse berries and dry on a paper towel lined rimmed baking sheet.

I put as many berries in as possible and then add in the lemon & lime juices plus the vodka and then top with as much sugar as will fit. Pulse the blender several times then add the rest of the berries as they will fit.