I don’t know about where you live, but here in Philadelphia it’s been HOT! Which makes sense, because it is the middle of July. But still, if you’re looking for a sweet way to beat the heat this recipe for summer berry sorbet with homemade whipped cream is perfect! Plus, nothing goes better than berries and cream!
*recipe cheat!!! If you don’t feel like making homemade whipped cream, you can just buy some from the store. BUT big *BUT* it won’t be nearly as good. and you’ll be surprised at how easy it is to make yourself.
**recipe cheat 2!!! Life is easier with an ice cream maker. I’ll show you how to make it without one (sadly I don’t have an ice cream maker). If you have an ice cream maker you can take the base of the summer berry sorbet, chill it and then stick it in the ice cream maker. Then you’re done!
What You’ll Need for the Sorbet:
- 2 cups blackberries
- 3 cups strawberries
- 1/3 cup sugar
What You’ll Need for the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons of sugar
- 1 teaspoon vanilla extract
To Make the Sorbet:
Take the strawberries, and half or quarter them depending on the size. Put the strawberries, blackberries and sugar in a mixing bowl. Give the berries and sugar a quick mix and let sit for 5-10 minutes until the berries are macerated (best word ever) and there’s a syrup at the bottom.
(Many people prefer to make a simple syrup and add it to the berries instead of macerating them. I think you get a better flavor when macerating, because it brings the flavor out of the strawberries and blackberries.)
Blend the berry mixture in a blender until smooth. Stick the sorbet base in the freezer. From there you have a few choices.
- Check on the sorbet occasionally (maybe ever hour or so) and give it a stir. When it’s firm your sorbet is done.
- Let the sorbet freeze completely. Then break it into pieces and blend until smooth. Stick it in the freezer again until its frozen and has the smooth consistency of sorbet. (Note: if you do this method, let the frozen sorbet sit out for about 5 minutes to soften first. If you don’t have a strong blender, this may not be the best method. Also you may have to stop and stir several times while blending.)
To Make the Whipped Cream:
Take the bowl and whisk you plan to use and stick it in the freezer for 15-20 minutes. (This goes for the bowl and whisk for standing mixers as well.)
When the bowl is cold, add the heavy whipping cream, sugar and vanilla extract. Whip until you get stiff peaks. Don’t over whisk or you’ll start to get butter.
*note: If you’re using a standing mixer, make sure you whisk on a very low setting. In addition, make sure you scrape all the ingredients from the bottom. Generally the whisk won’t hit the bottom, so you have to make sure to scrape all the ingredients from the sides and bottom.
You can save the whipped cream or leftovers in an airtight container in the fridge. Just make sure to give it an extra whisk for a few seconds before using.
Put it All Together:
Take a few scoops of the sorbet, top with a few dollops of whipped cream and garnish with a few extra fresh berries.
That’s how you beat the heat with summer berry sorbet with homemade whipped cream!