How to Make Forest Fruit Sorbet
Sorbetto di frutti di bosco
This recipe is a quick guide on how to make forest fruit sorbet with frozen berries. An easy and ever popular ice cream dessert.
One of the big sins of food blogging is recipe theft, which is why a lot of writers conscientiously list their sources of inspiration. I also try to give credit to the inventors of a dish, where credit is due, but sometimes it is not possible to trace the provenance of a dish. Either because I have scribbled down the recipe from television or newspapers and forgot to note the source. Or because I have had the dish in a restaurant or at a friend’s house and tried to copy it without knowing the origin. Or because the origin of traditional dishes has been lost over the centuries. After all, Jamie Oliver did not invent panna cotta.
So an untraced recipe is not a matter of bad will or great originality. It’s more a sign of ignorance and general sloppiness for which I apologize. Furthermore, the origin of a recipe is not always particularly interesting. This easy and ever popular sorbet – like my sorbet with plums, cherry ice cream and rhubarb sorbet – has been adapted from a small booklet by Guglielmo Limatora called ‘Solo Gelati’. If you are interested, you can probably find a cheap copy on eBay.
Ingredients
350 g blend of frozen (or fresh) berries like strawberry, blueberry, blackberry, raspberry, currants etc.
200 g sugar
100 ml water
1 stick of cinnamon
1 egg white
Preparation
Boil water, sugar and the cinnamon stick to the thick syrup
Remove the cinnamon
Pour the syrup over the (frozen?) fruit and blend it smooth.
Whisk the egg white and fold it into the fruit mix
Place it in an ice maker for 30 minutes or place it directly in the freezer.
If you don’t have an ice maker, the forest fruit sorbet should be stirred well every 15 minutes or so for the first couple of hours to prevent crystallization.
I agree. Sometimes for me, it’s just somewhere on the internet where I first came across the recipe, but didn’t feel I needed to record the source at the time.
I think as long as we aren’t claiming another’s recipe as our own, it’s all good.
I love cooking and in particular I love finding new receipes and trying to cook it! I’m fond of international cuisine in particular the Italian one! I’ve been in Italy and it’s actually the place I enjoyed the food most than anywhere else! Thanks for the receipe! I cook it as soon as possible! My kids are so fond of sweets and cakes!
Looks perfect for the summer days ahead. Thanks!
It is really refreshing. And so easy to make.
How long do you leave the sorbet in the fridge?
It is ready to eat after 3-4 hours in the freezer, but it will keep in the freezer for at least 2 months. Just take it out of the freezer ½ hour and stir is well before serving.