Mixed Berry Sorbet

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Mixed berries combined with fresh ginger makes a beautiful and zingy sorbet, perfect for dessert or if you’re like me, after a long day by the pool. And, as a bonus, this tasty treat delivers a punch of antioxidants and is a great sources of fiber, a nutrient important for a healthy digestive system. Ummm…dare I say, this dessert is healthy?

Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

 4 cups mixed berries (about 1 ¼ pounds)fresh or frozen (see notes)
 ¾ cup water
 2 tbsp fresh lemon juice
 1 tsp fresh lemon zest
 ½ tsp fresh gingerfinely grated
 ¼ cup sugar

1

Puree berries until smooth in a food processor or blender. Set aside.

2

Combine water, lemon juice, ginger and water in a small saucepan over medium heat, stirring, until the sugar is completely dissolved.

3

Stir the syrup into the fruit puree and blend until incorporated. Add lemon zest and pulse for 5-10 seconds.

4

Pour mixture into a shallow metal cake pan and seal with an airtight lid. Store in the refrigerator until cold, about 4 hours.

5

Transfer the sorbet into the freezer, about 6 hours.

6

NOTES: If using frozen fruit, measure frozen and then thaw before pureeing. This dessert lasts up to 1 week in the freezer, if it makes it that long? Before serving, let soften on counter slightly. You may need to break up junks in a blender, creating a smooth consistency. I like to serve sorbet in a fun glass or bowl.

Ingredients

 4 cups mixed berries (about 1 ¼ pounds)fresh or frozen (see notes)
 ¾ cup water
 2 tbsp fresh lemon juice
 1 tsp fresh lemon zest
 ½ tsp fresh gingerfinely grated
 ¼ cup sugar

Directions

1

Puree berries until smooth in a food processor or blender. Set aside.

2

Combine water, lemon juice, ginger and water in a small saucepan over medium heat, stirring, until the sugar is completely dissolved.

3

Stir the syrup into the fruit puree and blend until incorporated. Add lemon zest and pulse for 5-10 seconds.

4

Pour mixture into a shallow metal cake pan and seal with an airtight lid. Store in the refrigerator until cold, about 4 hours.

5

Transfer the sorbet into the freezer, about 6 hours.

6

NOTES: If using frozen fruit, measure frozen and then thaw before pureeing. This dessert lasts up to 1 week in the freezer, if it makes it that long? Before serving, let soften on counter slightly. You may need to break up junks in a blender, creating a smooth consistency. I like to serve sorbet in a fun glass or bowl.

Mixed Berry Sorbet