Cherry Berry Sorbet

I was thinking the other day.

 

See, this is usually where Nate would interject a little, “Uh-oh, that’s a dangerous thing” comment.  Ha. Ha. Ha. 😉

 

Weston was loaded up in our jogging stroller and we were on our way to the park to play for a little bit when I just took in a deep breath of sweet summer air and realized that these summer months are the things songs are written about.  Summer always seems sweet, full of memories, and lots of laughter.  It’s sunshine, maybe a few sunburns, chlorine and sunblock.  It’s sweating the day away only to jump in the pool and feel like a new person.  It’s lakes and roadtrips and seashells and always always always a little ice cream.

 

I’m an ice cream girl – I get it 100% from my dad.  That’s not to say my mom doesn’t like ice cream too, but the sheer magnitude of the cravings for ice cream?  Completely my dad.  I could (and no, I’m not joking) eat a whole half-gallon of pretty much any ice cream without thinking about it in the least!

 

And yet somehow eating a half-gallon of ice cream doesn’t really scream swimsuit season, does it?

 

So how about we do this – let’s enjoy these sweet summer months in all their hot, humid, lovely glory – but let’s do it a little lighter with this incredibly easy sorbet.  I give measurements for the fruits I used, but feel free to use what you have on hand or what you feel like using.  Don’t want to pit a bajillion cherries?  Use strawberries instead.  I won’t judge – but I may ask for a bite 😉

CHERRY BERRY SORBET

Serves 4-6, but can easily be doubled!

• 1 cup fresh pitted cherries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/2 cup stevia powder
• 1/2 cup sugar (you can do all sugar if you want; I would have some in there for texture purposes and not all stevia)
• 1/2 cup water
• 2 Tbsp lime juice
• splash of vanilla (sounds weird but it’s so good!)

Toss everything in a food processor and pulse to combine, then process for about 30 seconds to get the sugar/stevia well incorporated. Strain off the pulp and refrigerate for about 1 hour (if you stick your fruit in the fridge beforehand you can skip the refrigeration step after processing).  Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturer’s instructions, until thick.  Place in a container with a lid and press a piece of plastic wrap on top.  Freeze for about 3-4 hours before serving!