To celebrate the “official” start of summer, our friends at Serious Eats encouraged us to share with them our favorite frozen treats in a feature Ice Cream Social. I am a social person… and I have been meaning to make a berry sorbet for the longest time, so what better excuse than to share it with all my Serious Eats friends.
The cool thing… it only has 4 ingredients if you count the water and you only need a food processor and a freezer to make this sorbet. I do not have an ice cream maker because my kitchen is so small I do not have the space for another gadget, so just like Alton Brown we need to multitask. And nothing beats this in the natural and refreshing department – it only has berries and agave nectar… Take that Häagen Dazs!!!!
VERY BERRY SORBET
8 frozen strawberries 24 frozen blackberries ¼ cup of water 1/3 cup of agave nectar
- Dissolve the agave nectar into the water.
- Place the frozen berries in a food processor. I cut the strawberries in quarters to make them more even in size with the blackberries.
- Pulse your food processor a few times to start mashing the berries. After a few pulses, let it process normally and pour the water and agave nectar mixture through the chute on the top. You’ll see how the berries will turn into a slushy.
- If you’re not fond of sorbet with seeds, pass the mixture thru a sieve to remove as much of the seeds as possible. If you don’t mind them, skip this step.
- Place in an airtight container and freeze for about 2-3 hours before serving.
This recipe made about 2 cups of sorbet and it is super easy and super refreshing… I use frozen berries I buy fresh and freeze them myself. It’s super convenient to make smoothies at home and certainly to make this frozen treat.