Blackberry-Raspberry Sorbet

I’m an admitted ice cream junkie. If I had an ice cream maker (and believe me, it won’t be much longer until I do), I’d be making ice cream at home, putting all that organic raw cream to good use. Sadly, I have to get my ice cream fix in Grand Haven, at Sweet Temptations or The Front Porch.

But lately, I’m finding I also have an affinity for sorbet, that luscious frozen blend of fruit juice, sugar, and water or milk. This affection started a month or so ago, when Eli and I were camping in Ludington. It was a balmy, sticky night, the kind that makes you feel endlessly thirsty, and we were standing in line at House of Flavors, which makes its own ice cream on-site. And well, when I saw the lemon sorbet, it just looked so thirst-quenching that I chose it over the 30-odd delectable flavors of ice cream in the case. I wasn’t sorry. That sorbet was exactly what I’d imagined – sweet, juicy, mouth-wateringly delicious. The memory stayed with me.

When I came home from the Fulton Street Farmers’ Market last Saturday with a pint each of Michigan raspberries and blackberries – big, juicy, and practically glowing with color and ripeness – some homemade berry sorbet seemed like the perfect use for them.

The great thing about sorbet is that it doesn’t require an ice cream maker, just a food processor or blender. It’s also blessedly fat-free, and can be made with a minimum of sugar. It’s not an instant dessert in that the freezing process takes time, but it’s worth the wait. Don’t skip the second pureeing and freezing, or it won’t have the proper texture or be scoopable – it will be more like a solid block of frozen juice.

I think if Eli and I weren’t full of Mexican food the night I made this, we might have eaten the whole bowl. He took a bite, looked at me, and said, “Yeah, it doesn’t get any better than this.” That’s the kind of accolade he usually reserves exclusively for pie.

If you’re not into blackberries or raspberries, try blueberries, strawberries, or peaches instead in this recipe. Citrus sorbet requires a slightly different combination of ingredients, so don’t go for the lemon with this recipe – I promise to post that sometime soon.

Blackberry-Raspberry Sorbet

1 pint fresh raspberries
1 pint fresh blackberries
Up to 1 cup evaporated cane juice or sugar
1/2 cup milk
1 tablespoon fresh lemon juice

Wash the berries and puree using a blender or food processor. Add the sugar, a 1/4 cupful or so at a time, until the sweetness is to your liking. If it’s sweet enough without adding sugar, by all means leave it out.

Strain the puree through a mesh sieve until all the liquid has been extracted, and all you have left in the strainer are seeds and pulp (this may take some stirring and pressing with the back of a spoon – be patient and get all that precious juice out). Discard seeds and pulp.

Stir in the milk and lemon juice. Place in a freezer-safe container, cover tightly, and freeze for about four hours.

Remove from freezer and puree a second time until smooth. If it’s hard to get out of the bowl, set in hot water just until the sorbet has loosened from the sides enough to break it up and put into the blender or food processor. Re-freeze until firm. It should have a smooth texture, but be easily scoopable.

If you wish, serve topped with whipped cream.

Experience sorbet heaven!