She Strengthens

Summer’s Sweetest Treat: Homemade Wild Berry Sherbet

When the mercury rises, there’s nothing quite like a refreshing scoop of sherbet to cool you down. My personal favorite? Frutti di bosco, or Italian-style wild berry sherbet. By adding a splash of milk to the mix, you’ll get a tangy, creamy treat that’s perfect for hot summer days.

Preserving Summer’s Bounty

Before we dive into the recipe, let’s talk about preserving those precious summer berries. To freeze fresh raspberries and blackberries, simply arrange them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a resealable plastic bag or airtight container and store for up to 1 month.

A Recipe for Success

This easy recipe yields 2 1/2 cups of delicious wild berry sherbet, with a total prep and freezing time of just 10 minutes plus 4 hours. Here’s what you’ll need:

Ingredients

• 2 tablespoons cold water
• 1/2 teaspoon unflavored powdered gelatin
• 1 pound raspberries, blackberries, or a mix of both, thawed if frozen
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1 cup whole milk
• 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)

Step-by-Step Instructions

1. Gelatin Mixture: In a small saucepan, combine the water and gelatin; set aside to soften.
2. Blend Those Berries: Blend the berries in a blender until smooth, stopping to scrape down the sides as needed.
3. Heat and Mix: Heat the gelatin mixture over low heat, stirring until smooth. Add the berry purée, sugar, and salt, and stir until the sugar dissolves and the mixture is warm to the touch.
4. Strain and Chill: Strain the mixture through a fine-mesh sieve into a medium bowl, pressing down on the solids to extract as much liquid as possible. Refrigerate until cold, at least 1 hour.
5. Add Milk and Lemon: Stir in the milk and lemon juice, then freeze in an ice cream maker according to the manufacturer’s instructions.
6. Freeze and Enjoy: Transfer the sherbet to a container with a tightfitting lid and freeze until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sherbet will keep for up to 1 month.

Tips and Variations

• Experiment with different berry combinations to create unique flavor profiles.
• Add a splash of liqueur, such as Grand Marnier or Chambord, for a grown-up twist.
• Serve with fresh berries or whipped cream for a decadent dessert.

With this simple recipe, you’ll be enjoying the sweet taste of summer all year round!