Red, White and Blue Berry Sorbet

Fourth of July will be here before you know it! Sweeten your celebrations with this super-simple sorbet, straight from Heather Christo’s new book Pure Delicious. The recipe calls for just three ingredients and the result looks perfectly patriotic.

BERRY SORBET

Serves 6 | Total Time: 20 minutes, plus 6 to 8 hours freezing time

Sorbet is one of the simplest things to make — no ice cream maker required — and the end result is as beautiful as it is delicious. This is a wonderful recipe to experiment with; you can swap out the berries for anything from pears to passion fruit.

Ingredients

2 cups plus 1 tablespoon granulated beet sugar

4 cups fresh or frozen berries

1 teaspoon fresh lemon juice

Instructions

1. In a medium saucepan, combine 2 cups of the sugar and 2 cups water and bring to a simmer over medium heat. Simmer for about 5 minutes, stirring to make sure that the sugar has dissolved. Set the simple syrup aside to cool.
2. In a food processor, combine the berries with the remaining 1 tablespoon sugar and the lemon juice. Puree until smooth. Pass the puree through a fine-mesh sieve into a bowl, using a rubber spatula to press on the solids. Stir the puree into the simple syrup.
3. Transfer the sorbet base to a freezer-safe container and freeze for at least 6 to 8 hours. Let the sorbet soften on the counter briefly before scooping and serving.

Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Heather Christo LLC

How are you getting ready for Independence Day? Let us know in the comments below!