Raspberries- Sorbet or Sherbet?

The local red raspberries have two seasons- the first is in July, and the larger crop is in September. Typically we are wrapped up in too many things (the B&B, landscape work, gardens, jam making) to get involved with the early crop. Black raspberries have just one very short season- also in July, which coincides with the blackcaps, or wild raspberries.

We use a lot of raspberries for making jam- both the red and the black varieties are very popular with our guests and in outside jam sales. We also try to include the berries in our breakfasts for the B&B. We emphasize fresh and local in our menu, so the berries show up at the table when they are in season. One way to extend the season is to make sorbet or sherbet with the raspberries. We have found that guests like starting a warm summer day with dessert!

The red raspberries have a big bold flavor, while the black raspberries and blackcaps are a bit more subdued. The black berries are a bit sweeter and less tart, but definitely a raspberry flavor. We tend to make sorbet with the more delicate flavored berries, and make a sherbet with the red raspberries- the milk smooths out the intense flavor and has a nice texture in your mouth.

90t

RASPBERRY SHERBET
(makes about 1 quart)

4 c. Red or Black Raspberries
2 c. Whole milk
1 c. Sugar
1 1/2 tsp. Lemon juice

Add berries, milk, and sugar to a blender. Process until smooth, then press through a strainer with a flexible spatula to remove seeds. Stir in the lemon juice. Freeze in your ice cream maker per the manufacturer’s instructions.

 

Strawberry Sorbet

The strawberries we started last year are starting to bear the first fruit of the season.
The strawberries we started last year are starting to bear the first fruit of the season.

The strawberry season has started- we are getting about a quart a day from the patch of Albion everbearing strawberries we planted last year. This is enough to help with our breakfasts in the B&B- strawberries and cream make a good start to the day, and berries are great on waffles or Dutch Babies. As we start getting warmer weather, guests enjoy getting a fruit sorbet for their first course.

Our favorite strawberry sorbet is very simple, and highlights the fresh ripe berries.

We use a self freezing ice cream freezer- no ice or rock salt, and it has about a quart capacity.
We use a self freezing ice cream freezer- no ice or rock salt, and it has about a quart capacity.

*Strawberry Sorbet*
(Makes about 1 quart)

1 1/2 pound (3 cups) fresh strawberries, rinsed and quartered

1 cup sugar

1 1/2 teaspoon lemon juice

1/4 teaspoon salt

Slice the strawberries and toss them in a medium bowl with the sugar, stirring until the sugar is moistened. Cover and let stand for 1 hour, stirring occasionally.

Puree the strawberries and their liquid with the lemon juice and salt until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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