Monday, June 27, 2011

Sorbetto ai Frutti di Bosco

One of my favorite flavors of sorbetto (sorbet/sherbet) is fruitti di bosco, which translates to "fruits of the woods".  This is a common combination in Italian desserts bringing blueberries, currants, raspberries, blackberries and strawberries together in an intense flavorgasm.  Unfortunately, I didn't have any currants handy so they had to be omitted.  No matter, the other berries carried their weight just fine.

  • 1 pint raspberries
  • 1 pint blackberries
  • 1 pint blueberries
  • 1/2 pint strawberries
  • 1 c. water
  • 1 c. sugar
  • 2 T corn syrup
  • In a small pot on medium-low heat, dissolve the sugar into the water making a simple syrup.
  • Clean and dry all berries and put them in a blender on high speed until finely pureed.
  • Strain berries into a large bowl using a fine mesh strainer.  You will need to gently coax the juices through the sieve with a rubber spatula.
  • Mix in the corn syrup.
  • Pour the berries into an ice cream maker and continue to follow the instructions specific to your machine.
  • Transfer to a more properly sized container with a lid and transfer to the freezer.
  • Best when frozen for a few hours (or overnight), but if you prefer a softer slush, sneak a few scoops out early.


  1. Hmmm, this looks quite tasty. I love berries and sorbet is a great way to do them. I'm planning on doing stone fruit basted in bourbon and sugar on the grill tonight. Have you or Becky tried those mozzarella making kits? I saw one in a catalog and I was thinking of trying cheese again.

    1. I haven't tried the kits (I assume you are talking about Ricki Carroll's 30 Minute Mozzarella or something similar?). However, I do have her book, Home Cheese Making, which has the recipe. I made it a couple times to mixed results (it uses a microwave so you may be out of luck anyway). More recently I make some mozzarella and scamorza from another book, Artisan Cheese Making At Home, which turned out much better (but took 9 hours to make).