Few desserts embody summer as well as a lush, fruity sorbet. This one is very straightforward in ingredients and preparation. We roast the berries to concentrate their sun-kissed juiciness, blend them up with lemon juice and maple syrup, strain out the skins, and churn. The result is incredibly refreshing and stunningly beautiful in color. You can use any combination of berries, too. Even if your berries aren’t great in taste or on their way out, roasting them really gives them a new life. Hope you’ll give this one a try!
- 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
- 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.