Mixed Berry Sorbet Food

TRIPLE BERRY SORBET

Triple Berry Sorbet image

This tart, refreshing sorbet makes a great light dessert!

Provided by larkspur

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time 4h30m

Yield 8

Number Of Ingredients 7

Ingredients

1 ¾ cups white sugar
1 ¾ cups water
2 cups fresh or frozen cranberries
1 (12 ounce) package frozen unsweetened raspberries
1 ½ cups cherry juice
½ cup lime juice
2 tablespoons frozen orange juice concentrate

Steps:

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.
Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 60.9 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.8 g, Sodium 8.7 mg, Sugar 55.5 g

FROZEN BERRY SORBET

Frozen Berry Sorbet image

Simple sorbet using frozen strawberries and blueberries. Ready to eat in about 10 minutes! (Actually, I'm not sure if it is a 'real' sorbet, but it eats like one.) The type of blender that you have will make a difference in how much syrup you will need- I only needed 1/2 cup to cover my berries halfway, as per the blender directions. If you need to add more than 3/4 cup, you may have to pop it into the freezer for a bit before eating it, but with my blender it turned out perfect. I made a double batch of the syrup and stored the extra it in the fridge for the next few batches of sorbet.

Provided by Random Rachel

Categories Frozen Desserts

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup frozen strawberries
2/3 cup frozen blueberries
1/4 cup lemon juice
1 cup water
2/3 cup sugar

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

Berry Sorbet image

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes 1 quart

Number Of Ingredients 2

Ingredients

4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
1 cup Simple Syrup for 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.

BERRY BURST SORBET

Berry Burst Sorbet image

This berry-ful sorbet is made in your ice-cream machine and is a naturally sweet way to end the day! I use Splenda to save on the carbs.

Provided by Pamela Hazelton

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 cup SPLENDA® Granular
1 cup water
1 ½ cups frozen blueberries, thawed
1 ½ cups frozen blackberries, thawed
½ cup frozen raspberries, thawed
½ cup heavy cream

Steps:

In a large measuring cup, dissolve Splenda in water.
In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 12.5 g, Cholesterol 20.4 mg, Fat 5.8 g, Fiber 2.9 g, Protein 0.9 g, SaturatedFat 3.4 g, Sodium 6.4 mg, Sugar 8.9 g

MIXED BERRY DIET SORBET (BLENDER)

MIXED BERRY DIET SORBET (BLENDER) image

Categories Berry Citrus Fruit Dessert No-Cook Christmas Kid-Friendly Quick & Easy Low Cal Low/No Sugar Mother's Day Father's Day New Year's Eve Frozen Dessert Lemon Spring Summer Healthy Raw

Yield 10 bowls

Number Of Ingredients 7

Ingredients

150 ml / 5 fl. oz Fresh Squeezed Lemon Juice
2.5 Tablespoon (38 ml), Clover Honey
1 Teaspoons (5 ml), Natural Vanilla Essence
11 Teaspoons (1.5 oz / 55 ml) Truvia Baking Blend
1 lb (450 g), Strawberries - Raw
6 oz (170 g), Raspberries - Raw
6 oz (170 g) Blackberries - Raw

Steps:

Freeze berries 24 hours in advance Remove berries from freezer 15 minutes prior to blending Add lemon juice, honey, vanilla and Truvia to blender. Blend for 10 seconds at low speed. Add frozen berries Start blender at low speed and quickly (over 5 seconds) crank up to top speed. Blend at top speed for 30 seconds. Do not blend for longer or you will melt the sorbet. It is vital that you vigorously use the tamper for the first 20 seconds of high-speed blending. Tamp all quadrants of the blender down towards the blades. After blending remove sorbet using a spatula. You're done. Place completed sorbet in freezer until ready to serve.

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