Happy 4th of July my celebrating friends! I hope you all have fun plans in store for this long weekend, filled with loved ones and sunshine and delicious food.
If you're looking for a festive, summery, oh-so-easy dessert to contribute to a backyard barbecue, I've got just the treat for you. This sherbet is perhaps the best I've had. That may be because the berries were grown in my own backyard and I am a bit biased, but I do think even with store-bought or frozen fruit it would be quite delicious. So tart and refreshing; even the bright fuchsia hue screams summer!
Enjoy, and have a safe and happy holiday!
Mixed Berry Sherbet
from David Lebovitz's The Perfect Scoop (listed as raspberry sherbet), makes 1 quart
- 4 cups berries, fresh or frozen (I used blackberries, black + red raspberries, and strawberries)
- 2 cups whole milk
- 1 cup sugar
- 1-1/2 tsp freshly squeezed lemon juice
- Puree the berries, milk, and sugar in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove all seeds. Stir in the lemon juice.
- Refrigerate for at least 1 hour, or up to 1 day.
- Freeze in your ice cream maker according to manufacturer's instructions.