Frutti di bosco, or “wild berries” in Italian, is my favorite sorbetto flavor. Add a little milk to the mixture and you’ve got the most delicious, tangy sherbet with a hint of richness to cut the sour.
Game plan: To freeze fresh raspberries and blackberries, arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a resealable plastic bag or airtight container and store for up to 1 month.
This recipe was featured as part of our story on freezing summer fruits.
- Yield: 2 1/2 cups
- Difficulty: Easy
- Total: 10 mins, plus 4 hrs chilling and freezing time
- 2 tablespoons cold water
- 1/2 teaspoon unflavored powdered gelatin
- 1 pound raspberries, blackberries, or a mix of both, thawed if frozen
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1 cup whole milk
- 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)
- Place the water in a small saucepan and sprinkle with the gelatin; set aside.
- Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.
- Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute. Add the berry purée, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes. Remove from the heat. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids. Refrigerate until cold, at least 1 hour.
- Add the milk and lemon juice to the chilled berry mixture and stir to combine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sherbet will keep for up to 1 month.