This recipe highlights how easy it is to make homemade sorbet. You’ll need the ice cream maker attachment for the KitchenAid stand mixer and make sure you place it in the freezer several hours before you make this recipe. Within 20 minutes, you’ll have fresh sorbet. When berries are at the height of their season, feel free to use fresh. You’ll need about 3 cups of fresh mixed fruit to get 2-1/2 cups of puree.
Recommended: Summer Fruit Desserts
VERIFIED BY Taste of Home Test Kitchen
- SIMPLE SYRUP:
- 2-1/2 cups water
- 2-1/2 cups sugar
- 2-1/2 cups simple syrup
- Two 10 oz bags frozen mixed fruit , mostly thawed (alternatively, use one 10 oz bag frozen strawberries and one 10 oz bag frozen blueberries)
- To make the simple syrup, start with 2-1/2 cups water and 2-1/2 cups sugar. Mix ingredients together in a medium size saucepan.
- In the KitchenAid 354 blender, add the mixed fresh fruit with any juices. Use the low button, start to blend. Add 2-1/2 cups of the simple syrup. Switch speed to Medium and blend for 30 seconds.
- Attach the cold Ice Cream Maker attachment to the KitchenAid stand mixer and attach the paddle. Turn the stand mixer speed to 1, then pour the mixture into the ice cream maker. Mix for 20-25 minutes. Eat immediately as a soft serve. Alternatively, you can transfer sorbet into a airtight freezer-safe container and freeze for several hours for a firmer result. Yield: 6 cups.
Originally published as Mixed Berry Sorbet in Taste of Home Cooking School Collection Spring 2010, p64