Ingredients
Equipment
Method
To Make the Syrup:
- Combine all ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar.
- Lower heat to keep at a simmer and simmer for 5 minutes.
- Remove from heat and let steep for 5 more minutes.
- Set a fine mesh sieve over a bowl and strain syrup through sieve. Discard flowers and let syrup cool completely then chill in the refrigerator for about an hour for best results. You can make the syrup up to a week in advance. Makes about 1 cup.
To Make the Sorbet:
- Combine 3/4 cup of the cooled syrup (you will have a little left over) and berries in the bowl of a food processor fitted with the blade attachment or a high-speed blender.
- Purée mixture for 1 minute. Scrape down the sides of the food processor with a rubber spatula, add egg white and purée for another 2 minutes.
- You can eat immediately (it will be pretty soft) or cover and freeze for 4 hours until it firms up a bit.
- Place a piece of plastic wrap or parchment paper directly over the surface of the sorbet to prevent ice crystals from forming and cover tighty in an airtight container.
Nutrition
Notes
- Frozen fruit works best. Don’t thaw the berries first or start with fresh fruit—starting with frozen rock-solid fruit helps the sorbet blend up thick and scoopable.
- Blender vs. food processor: A food processor is usually easier for thick sorbet. If using a blender, use a tamper and stop to scrape often.
- Prevent ice crystals: Press parchment or plastic wrap directly on the surface before sealing the container.
- Serve right away or freeze to firm: It’s soft-serve texture immediately after blending. Freeze about 4 hours for a firmer scoop.