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.
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
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.