2 lbs fresh berries of choice - hulled if needed and quartered for larger berries like strawberries
⅓ cup + 1 tablespoon maple syrup - divided, or more to taste
juice from 1 small lemon
Instructions
Preheat the oven to 350° F (175° C). Put the berries on a large, parchment-covered baking sheet. Drizzle the berries with 1 tablespoon of maple syrup and mix to coat. Roast for 20-25 minutes, or until the berries are soft and beginning to release their juices. Let cool for a few minutes.
Transfer the roasted berries to an upright blender, along with all their juices. Add the lemon juice and remaining ⅓ cup of maple syrup. Blend until smooth. Taste for sweetness and add more maple syrup if preferred. Strain the blended mixture through a fine mesh strainer. Cover and chill the mixture very well in the refrigerator, for at least 4 hours or preferably overnight. Remember to put the bowl of your ice cream maker in the freezer as well if needed.
Turn on your ice cream maker and pour the berry mixture in with the machine running. Churn for 20-25 minutes, or according to the manufacturer's instructions. Transfer the sorbet to a shallow dish. Enjoy right away as soft serve or place in the refrigerator for a few more hours, covered, to harden further. Scoop and enjoy.
Notes
I've had this ice cream maker (affiliate) for years, and it makes me very happy every summer. If you don't have an ice cream maker, check out this method.
Recipe by Golubka Kitchen at https://golubkakitchen.com/roasted-berry-sorbet/