Mulberry Sorbet Easy Recipe
This Mulberry Sorbet Easy Recipe is a refreshing, dairy-free dessert made from ripe mulberries, ideal for hot summer days.
Equipment
- Blender
- Saucepan
- Ice Cream Maker
- Fine Mesh Sieve
Ingredients
Fruits
- 5 cups fresh mulberries stems removed
Sweeteners
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons cassis or Port wine
- 1 tablespoon lemon juice optional, for brightness
Instructions
Preparation
- Rinse the mulberries thoroughly and remove all stems to ensure a clean flavor.
- In a saucepan, combine 1 cup sugar and 1 cup water. Bring to a gentle boil over medium heat and simmer for 3–4 minutes until the sugar dissolves completely.
- Remove the syrup from heat and allow it to cool slightly until warm but not hot.
- Place the mulberries in a blender and pour the warm syrup over them. Blend until completely smooth.
- Strain the mixture through a fine-mesh sieve into a bowl to remove seeds and solids, ensuring a silky texture.
- Stir in 2 tablespoons of cassis or Port wine and optional lemon juice for enhanced flavor.
- Refrigerate the mixture for about 1 hour until fully chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the sorbet to a container and freeze for 1–2 hours for a firmer consistency before serving.
Notes
Use fully ripe mulberries for the best flavor and natural sweetness. Straining is essential to remove seeds and achieve a smooth texture. If you do not have an ice cream maker, freeze the mixture and stir every 30–45 minutes until smooth. Alcohol helps keep the sorbet soft; omit if preferred but expect a firmer texture. Store in an airtight container and consume within one week for best quality.
Nutrition
Serving: 1servingCalories: 140kcalCarbohydrates: 34gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgFiber: 1gSugar: 32g
Tried this recipe?Let us know how it was!