A question about a recipe: The River Café's Strawberry Sorbet

Kristen is the Senior Editor of Food52

added almost 2 years ago

Congratulations to you and your ice cream maker! I've never tried this recipe with frozen berries, but it would be worth a shot, since they get pureed anyway. I would thaw them completely or almost completely.

Let us know how it turns out!

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hardlikearmour is a trusted home cook.

added almost 2 years ago

I agree with kristen. Definitely give an update if you do, and it works well. It would be great to be able to make later in the summer (or even in the winter if you're so inclined!)

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Thanks for your quick reply, Kristen. I plan to make the sorbet this weekend (perfect timing, we're having a heat wave!) and will let you know how it works out.

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I've made this and it's quite tasty. If you don't like too much texture in your sorbet, you might want to pass the mixture through a mesh strainer before freezing it.

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Kitchen Butterfly added almost 2 years ago

I would NOT thaw the berries, I would use them from frozen - the texture changes when thawed. I made a raspberry mixture (on the back of this recipe) using frozen raspberries and fresh lemon and it worked perfectly.

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Amanda is a co-founder of Food52.

added almost 2 years ago

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