Very Berry Sorbet

This week summer started officially, according to the calendar, because in Puerto Rico summer started since April, during Holy Week/Easter.  We have been feeling the heat for weeks…

To celebrate the “official” start of summer, our friends at Serious Eats encouraged us to share with them our favorite frozen treats in a feature Ice Cream Social.  I am a social person… and I have been meaning to make a berry sorbet for the longest time, so what better excuse than to share it with all my Serious Eats friends.

The cool thing… it only has 4 ingredients if you count the water and you only need a food processor and a freezer to make this sorbet.  I do not have an ice cream maker because my kitchen is so small I do not have the space for another gadget, so just like Alton Brown we need to multitask.  And nothing beats this in the natural and refreshing department – it only has berries and agave nectar…  Take that Häagen Dazs!!!!

 

VERY BERRY SORBET

8 frozen strawberries

24 frozen blackberries

¼ cup of water

1/3 cup of agave nectar

 

 

1. Dissolve the agave nectar into the water.
2. Place the frozen berries in a food processor.  I cut the strawberries in quarters to make them more even in size with the blackberries.
3. 

1. Pulse your food processor a few times to start mashing the berries.  After a few pulses, let it process normally and pour the water and agave nectar mixture through the chute on the top.  You’ll see how the berries will turn into a slushy.
2. 
3. If you’re not fond of sorbet with seeds, pass the mixture thru a sieve to remove as much of the seeds as possible.  If you don’t mind them, skip this step.
4. Place in an airtight container and freeze for about 2-3 hours before serving. 

 

This recipe made about 2 cups of sorbet and it is super easy and super refreshing…  I use frozen berries I buy fresh and freeze them myself.  It’s super convenient to make smoothies at home and certainly to make this frozen treat.