When it comes to sorbets, gelatos and ice creams I like flavors focus on one main ingredient. It is fun to have chunks, swirls, and sauces, but there is nothing like the intense taste of a single flavor. I made two sorbets that celebrate berries, the olaillieberry and strawberry. For a refreshing summer touch, I jazzed up the strawberry sorbet with Prosecco.
Pureeing the olaillieberries. Make sure to strain the puree to remove the seeds, preferably using a strainer with larger holes. I used a fine mesh strainer and it took a while to push the liquid through.
The olaillieberry sorbet comes out a gorgeous red wine color. I love it.
Strawberry Prosecco sorbet scooped and enjoyed outside on a sunny afternoon.
Olaillieberry sorbet garnished with a few fresh berries
If your sorbet has been stored overnight, after scooping, let it sit for a couple minutes to soften. Rather than any icy texture, it will be creamy.
My notes:
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The addition of Prosecco was a nice flavor addition however it does add a good portion more liquid into the recipe (1.5 cups) so the consistency is a bit too icy for my taste.
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For a simpler dessert, you can make Strawberry Sorbet and pour in the Prosecco. Simple and elegant.
Olaillieberry Sorbet
Based on Strawberry Sorbet recipe from The Perfect Scoop, by David Lebovitz
My notes:
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I used a strawberry sorbet recipe as a guide for proportions. You can really substitute any berry in this recipe.
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Make sure to adjust the amount of sugar based on the sweetness of the fruit. If using in-season berries, you can cut down on sugar by 1/4-1/2 cup. I like my sorbets to still have a bit of tartness.
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!