Monday Meltdown: Triple Berry Sorbet

triple berry sorbet

big berry flavor

I’m Montana bound for a friend’s wedding so I’m making this short. But before I head off to Big Sky Country it’s time for some Big Berry Flavor. And it’s courtesy of this incredibly simple triple berry sorbet. So go pop your ice cream maker in the freezer, grab some fresh berries and celebrate Independence Day with a sweet and tart frozen treat.

Triple Berry Sorbet
– 1 pint of blueberries
– 1 pint of raspberries
– ½ pint of blackberries
– ¼ cup of sugar
– ¼ cup of honey
– 1 tablespoon of lemon juice
– 1 teaspoon of lemon zest
– Pinch of salt

In a large bowl, add the berries, sugar, honey, lemon juice, lemon zest and salt. Stir to combine then use a potato masher to smash the berries. Place the berry mixture in a blender and blend until smooth. Strain the mixture through a mesh strainer to remove any seeds and large fruit pieces. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or until cold.

Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the sorbet is thick (mine was ready at 20 minutes or so), eat immediately. Or place into a freezer-safe container for a few hours to let it firm up, and then eat.

Happy July 4th folks!