Sherbet is one of the less loved iced desserts, which is a shame as it has all the refreshing zestiness of sorbet, with a hint of the rich creaminess of ice cream.
It’s also incredibly easy to make.
Some versions will have you blending frozen fruit with milk, sugar syrup and lemon juice for an instant icy dessert, but in this version the fruit is cooked, allowing more of its natural sweetness to shine through and for the flavours to blend.
An added bonus of this recipe is that the small amount of condensed milk in use means that you don’t have to use an ice cream maker if you don’t have one (or didn’t have room in the freezer for the bowl, like me.) You may wish to give it a few stirs as it freezes, however if you can’t be bothered, it won’t form ice crystals in the way that traditional sherbets and ice creams can if not constantly agitated. The one thing you will need, however, is a blender, although you can use a hand blender at a push – just be careful of purple splatters.
The recipe below is given in volume, unusually for me. I’ve used Imperial Cups, however with this recipe, unlike with baking, they can be interchanged with US Cups without overly affecting the recipe
I used cherries, blackberries, blackcurrants and blueberries, as these were what were sat in the freezer, however any mixed frozen berries should do as long as they include blackcurrants – that’s what gives this sherbet its incredible colour and it’s wonderfully tart flavour. If you decide to go with all blackcurrant, you may wish to increase the sugar content to taste.
2 1/2 – 3 cups / 600 – 720ml frozen berries, including blackcurrants.
1/4 cup / 60ml sugar
1/2 cup / 120ml apple juice
1 cup / 240ml milk
1/2 cup / 120ml sweetened condensed milk
Juice of half a lemon.
Place the frozen fruit, sugar and apple juice into a large saucepan and bring to a slow boil. Lower the heat and allow the fruits to cook for 15 minutes, stirring frequently. Remove from the heat and allow to cool to room temperature.
Once cooled, pour the fruit mixture into a blender and pulse until smooth. It’s up to you whether you would like your sherbet to be completely smooth or whether you would like some visible fruit in it.
Juice half a lemon, being careful of the pips, and add this to the blender along with the milk and the condensed milk. Blend on pulse until completely combined. You should have a bright pinkish purple mixture on your hands.
Pour your sherbet into a 1 litre / 2 pint freezer safe container with a secure lid. It will need to freeze for about 8 hours, or preferably overnight.
As mentioned above, you don’t need to babysit this sherbet, however you may wish to stir it after three hours and then again after five to loosen it. Don’t worry if you simply go to bed however.
Remove your sherbet from the freezer ten minutes before serving to allow it to soften.
Downloadable PDF: No Churn Berry Sherbet