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Black & Blue & Red All Over Sorbet; Or: Summer Strawberry Sorbet MY WAY

adapted from Abby Dodge
Servings 12


  • 1 dry quart about 5 cups of mixed berries: I used black-, blue-, and strawberries (if you use a lot of berries other than strawberries, you may want to increase to 5 1/2 cups to make up for the seeds you’ll be removing)
  • 1 cup mint-infused simple syrup
  • 1 Tbsp freshly-squeezed lemon juice
  • 1 pinch fine sea salt


  • Wash and dry your berries thoroughly. Hull your strawberries and chop them. Remove any lingering stems on the other berries. Add to your blender container and blend until smooth, about one minute. Strain through a fine-mesh sieve into another container to remove the seeds (this is a little time-consuming, but so worth the effort!). Keep in the fridge until completely cooled (will be much quicker if you made the mint simple syrup ahead and are using that already cooled).
  • Set your ice cream machine up. Freeze the mixture per manufacturer’s directions. You can eat it soft-serve right out of the machine or transfer to a covered container and put it in the freezer for a few hours to set up more.


Abby Dodge has more information on how to make a granita, if you do not have an ice cream maker.