Inspiration for food creations come from many different places. The inspiration for this sorbet came from a single picture.
I absolutely adore the food photography of Tartlette, and one day I saw this lovely picture of hers on Flickr. The beautiful deep burgundy color surrounded by a white backdrop drew me in and I could almost taste the sorbet.
This picture created an incredible desire for me to recreate the sorbet. I had never made sorbet before, so I set out to make up a recipe.
Local organic strawberries, blackberries and raspberries shine through with their natural flavors, enhanced with a bit of agave nectar, lemon, and a pinch of salt. This turned out so smooth and creamy that I could scoop it straight out of the freezer, and the flavor was so intense that my entire focus was on eating it.
I served this at a recent dinner party, and my guests could agree. You will get lost in this sorbet’s flavor and feel the buzz of sweet, delicious berries.
Triple Berry Sorbet About 1.5 Quarts
- 2 cups sliced organic Strawberries
- 1 pint Blackberries
- 1 pint Raspberries
- 1/3 — 1/2 cup Agave Nectar
- 3 tbs Lemon Juice
- 1 tsp Lemon Zest
- 1/4 tsp Salt
- Blend the strawberries in a food processor until completely puréed. Pour the liquid 1/2 cup at a time through a fine mesh strainer. Push the purée through the strainer into a large bowl using a spoon. This may take a bit of time. The goal is to strain out all the seeds. When the purée is completely through the strainer, the remainder of seeds and pulp will be the consistency of jam.
- Blend the blackberries and raspberries together and strain into the strawberry purée in the same fashion.
- Add the 1/4 cup of the agave, the lemon juice, zest and salt and mix everything together thoroughly. Taste for sweetness. The mixture should be a tad bit sweeter then you would like, as it will taste less sweet when frozen. Add additional agave a tablespoon at a time until the desired sweetness is reached.
- Transfer to a container and refrigerate for several hours or overnight.
- Freeze the mixture in an ice cream maker according to manufacturer’s directions. When frozen, transfer to an air-tight container and freeze for several hours to firm up.
- You will be able to scoop the sorbet straight out of the freezer (no rock-hard sorbet here!), but for a slightly softer texture, simply remove from the freezer 10–20 minutes before serving to let it soften up a bit.