Mixed Berry Sorbet
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?
Puree berries until smooth in a food processor or blender. Set aside.
Combine water, lemon juice, ginger and water in a small saucepan over medium heat, stirring, until the sugar is completely dissolved.
Stir the syrup into the fruit puree and blend until incorporated. Add lemon zest and pulse for 5-10 seconds.
Pour mixture into a shallow metal cake pan and seal with an airtight lid. Store in the refrigerator until cold, about 4 hours.
Transfer the sorbet into the freezer, about 6 hours.
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
Directions
Puree berries until smooth in a food processor or blender. Set aside.
Combine water, lemon juice, ginger and water in a small saucepan over medium heat, stirring, until the sugar is completely dissolved.
Stir the syrup into the fruit puree and blend until incorporated. Add lemon zest and pulse for 5-10 seconds.
Pour mixture into a shallow metal cake pan and seal with an airtight lid. Store in the refrigerator until cold, about 4 hours.
Transfer the sorbet into the freezer, about 6 hours.
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.
