Yield: 5 cups

For this recipe, you may use all of one berry if you wish; frozen will also do.

1 pint each fresh ripe blackberries, raspberries and boysenberries

Pinch of salt

1 tablespoon lemon juice

3/4 to 1 cup simple syrup, prefer Sonoma Syrup Co. lemon,vanilla or white ginger

Purée the berries with the salt and lemon juice. Strain to remove the seeds (leave a quarter of the purée unstrained if you want some of the seeds for texture). Combine with the simple syrup using the egg method (begin pouring simple syrup in juice until an egg floats to the top and the top is exposed about the size of a nickel. This will ensure the right amount of sugar for taste and proper freezing.) Pour into ice cream freezer and freeze.

Serve with more fresh berries, if desired.?

Recipe provided by Chef Stacy Horn of Surfas Culinary District

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