Sorbet · Berries · Nº 56
Mixed Berry
Frutti di bosco
One berry makes a good sorbet; three make a deeper one. Strawberry brings sweetness and body, raspberry the perfume, blackberry the dark backbone of color.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, dextrose, and stabilizer together until evenly combined.
Warm the water to 113 °F (45 °C), gradually whisk in the dry mixture, then heat to 185 °F (85 °C). Remove from the heat and stir for 30 seconds.
Set the syrup over an ice bath and stir until it reaches 39 °F (4 °C) or colder.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Immediately before churning, hull the strawberries and add all three berries to the cold syrup. Use an immersion blender in short pulses just until smooth. If fewer seeds are preferred, strain the mixture once through a medium sieve; do not blend it again afterward.
Pour the cold liquid sorbet base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
