This is our homemade olallieberry sorbet recipe. After a morning of berry picking, we made olallieberry sorbet recipe from the berries.
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A trip to the farm can be a fun and educational outing, as well as an opportunity to get some of the best local produce. We picked the olallieberries at Gizdich ranch. They have berry picking during the season as well as a picnic area and homemade pies.
INGREDIENTS FOR OLALLIEBERRY SORBET RECIPE
We started with the best ingredients, and that made a big difference. The berries we picked ourselves. The only other ingredients are sugar, corn syrup, salt and alcohol. Brands vary in quality, so we have listed what we used. The sugar and corn syrup are Wholesome brand because their products are sustainable. The sugar is made into a simple syrup using water and sugar in a one to one ratio. We usually have simple syrup made up ahead of time.
Some of the ingredients also affect the texture. They keep the ice crystals small so the ice cream stays creamy. In this recipe, the alcohol and corn syrup are the keys to keeping the ice crystals small.
Corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. We use Wholesome corn syrup because it is NOT a high-fructose corn syrup.
Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. We use a Tablespoon of an 80 proof alcohol – In this recipe it was vodka.
THE WHYNTER ICE CREAM MAKER
We use a Whynter ice cream maker that does an excellent job of freezing quickly, which is key to getting a smooth sorbet.
TIPS: It also helps if everything is cold. Make the mixture the day before and thoroughly chilling it, which also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in. Freeze a glass container to store the ice cream. And work quickly when the sorbet has finished churning.
Photos by Tony Fitzgerald Photography