Emily Luchetti

Ollalieberry Sorbet

Preparation info
  • Yield

    8 cups

    • Difficulty

      Easy

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By Emily Luchetti

Published 1993

  • About

This recipe is meant to be a model for any of the berry sorbets excluding blueberry (for which the fruit must be cooked).

Ingredients

  • 9 cups ollalieberries
  • 2 teaspoons freshly squeezed lemon juice
  • 2½

Method

Purée the ollalieberries in a food processor. Strain the purée through a medium-holed sieve to eliminate any seeds. There should be about 4½ cups of purée. In a large bowl, whisk the purée with the other ingredients.

Freeze according to ice cream machine manufacturer’s instructions.