Mixed Berry Sherbet

Straddling the line between sorbet and ice cream.

This recipe uses a sorbet base but then adds a bit of fat (in other words…the definition of sherbet as I found out after a short google). Usually with sorbets the lack of fat helps the flavour really punch through, but then the flavour is gone really quickly. In this recipe the addition of a little bit of fat helps the flavour last a bit longer.

I’m kind of on the fence whether I’m into this hybrid situation though. Especially in this hot weather I think I was really seeking the refreshing nature of sorbet. The bit of fat in this recipe does its job of letting the berry flavour linger, but also it was just rich enough that I was rarely in the mood for it. In Singapore we would call this jelak, or that I was sick of eating it after a while. Maybe when the weather gets a bit cooler it would be this sherbet’s time to shine.

This ice cream is from the Salt and Straw cookbook.

Ingredients

Sorbet base

• 1 cup/200g sugar
• 1/2 tsp xanthan gum
• 1/4 cup/100g light corn syrup
• 1 1/4 cups water

Everything else that makes this a mixed berry sherbet

• 12 ounces/340g frozen mixed berries
• 1/2 cup boiling water
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp salt
• 1/2 cup heavy cream

Method

Sorbet base (the day before)

1. Stir together the sugar and xanthan gum in a small bowl.
2. In a saucepan, combine the water and the corn syrup.
3. Whisk in the sugar mixture.
4. Heat over medium heat, stirring often and adjusting the heat to prevent a simmer, until the sugar has fully dissolved (about 3 mins). Remove the pot from the heat and let cool completely.
5. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 4 hours but preferably overnight.

Everything else

1. The day before, put the berries, boiling water, lemon juice, and salt into a blender and blend until as smooth as possible. Refrigerate (blender jar and all) until cold.
2. The next day, add the sorbet base and cream to the blender and briefly blend to combine.
3. Pour the mixture into an ice cream maker and turn on the machine, and churn until the mixture has the texture of soft-serve.
4. Cover the ice cream with parchment paper (I think this is to prevent freezer burn), pressing it to the surface of the ice cream so it adheres, and cover with a lid.
5. Freeze the ice cream until solid, at least 6 hours. This will keep for up to 3 months.

Notes

• Xanthum gum is a thickener/stabiliser commonly used in vegan/gluten-free baking, so that’s where you might find them in the supermarket. I got the Bob’s Red Mill brand.
• If you’re using an ice cream maker which bowl needs to be frozen beforehand, make sure to cover the bowl with clingfilm so ice crystals won’t form in the bowl and cause your ice cream to have a sandy texture. Also to be safe, freeze the bowl for at least 2 days and at the coldest setting your freezer will go.
• My ice cream maker takes about 20-30 minutes to reach soft-serve consistency.