Imagine the aroma of strawberries, cherries, currants, and raspberries combined in a refreshing sorbet, with a bright red color. A true summer delight that can be prepared with just a few steps and a few ingredients other than red berries. I used strawberries, cherries, currants, and raspberries from Val Venosta, specifically from Val Martello, where thanks to the special microclimate, the fruits mature more slowly, which allows them to release a particularly intense aroma.
This red berry sorbet is really easy to make. Just wash and dry the fruits, put them in the freezer for two hours, and then blend them with a sugar syrup that is simply made with water and sugar.
Try it, you’ll love it!
If you like red berries, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz cherries (Val Venosta)
- 7 oz strawberries (Val Venosta)
- 3.5 oz raspberries (Val Venosta)
- 3.5 oz currants (Val Venosta)
- 2 tbsps lemon juice
- 3/4 cup sugar
- 2/3 cup water
- as needed cherries, strawberries, raspberries, and currants
Steps
To prepare the red berry sorbet, wash and dry the cherries, strawberries, raspberries, and currants. Line a dish (or another freezer-safe container) with parchment paper, and spread the red berries on it. Place in the freezer for at least 2 hours (or overnight if desired).
After at least 2 hours, squeeze the lemon juice and set aside. In a saucepan, put the water and sugar and bring to a boil, stirring. Boil over high heat for 7 minutes. Meanwhile, remove the red berries from the freezer and put them in the blender. Add the lemon juice and blend until crumbly. At this point, pour in the boiling sugar syrup and continue to blend until smooth. Pour the red berry sorbet into a container and place it in the freezer for another 2 hours (or overnight if desired).
Serve by making scoops with an ice cream scoop and garnish with fresh red berries.
Tip
The red berry sorbet is also excellent served during a multi-course menu. In that case, you can blend it at the last moment (without putting it back in the freezer after blending) and serve it directly in glasses with a straw.
