We’ve recently discovered how easy it is to make sorbet from frozen berries and jam!
Here’s the recipe for our latest batch, made with whatever we could find in the pantry and freezer. The amount of jam needed will vary depending on the sweetness of both the preserve and the frozen berries. The ingredients can be varied to suit whatever you have on hand…
- 250g frozen sour cherries, defrosted
- 250g frozen raspberries, defrosted
- ½ – 1 jar of jam (we used a full jar of Pete’s homemade blood plum jam)
- 20ml (4 teaspoons) Grand Marnier (optional)
1. In a large food processor, or in two batches in a smaller food processor, blitz the berries and half a jar of jam together. Taste the purée to see if it’s sweet enough, adding more jam if necessary and re-blitzing. Pete’s jams aren’t overly sweet, so extra was needed to balance out the sour cherries and raspberries. If using a commercial jam or sweeter berries, you probably wouldn’t need as much.
2. Pass the purée through a coarse sieve to remove the seeds, then stir in the Grand Marnier if desired. Chill the mixture in the refrigerator if necessary – it should be cold before going into the ice cream maker.
3. Pour the mix into an ice cream maker and churn until set. Allow to firm up for several hours in the freezer before serving.
We’ve also made this with fresh strawberries, strawberry jam and a little of Pete’s vanilla syrup – it really is a very flexible recipe!
Fig Jam and Lime Cordial 
Wow, this looks just amazing. Love the color! Sorry about Queenie.
Thanks Greg, on both counts.. :)
Sounds delicious! Have you seen this month’s mingle? Your recipe is perfect for it :)
Thanks Tandy! It was fun to make!
Wow, what a fabulous idea Celia – I would never have thought of using jam as the sweetening agent for sorbet – genius! I’ll have to try this when the weather gets warmer (not holding my breath!). It sounds like a lovely combination of flavours too – I love dark red fruits and berries :-)
C, it’s been a nice way to use up stuff in our freezer – I stocked up big time when raspberries were on sale, so there’s quite a lot in there! We’ve had our icecream maker for nearly 25 years, and it’s still going strong! :)
How could the Grand Marnier possibly be optional! and you make stuff seem so simple, now I am really desperate for summer! c
I know, I know, but not everyone is as alcohol loving as we are, Celi… ;-) I hope summer comes soon for you, you’ve been cold for ages!
what a great idea celia..it looks so pretty..
i made the mistake of not sieving a raspberry icecream i made a couple of weeks ago..it tasted ok but the seeds were a real distraction and not pleasant at all..lessoned learnt..:)
Jane, we didn’t sieve our first batch either, and learnt the hard way. Pete still ate the gritty sorbet though! :)
Celia, an idea worth bottling. I will have to find a jam that even nearly replicates Petes , thats the only trouble .
Tania, glad you liked it! Someone told me the Hanks Jams are very good, although we’ve never tried them. Expensive way to go though!
It sounds as if it’s as good as it looks – lovely photo!
I hope you are safe from the flooding – we’ve had reports on our news about it, along with the tornadoes in the USA. It looks like being another year of fickle weather!
Suelle, you’re so lovely, thank you for checking on us. We’re fine here in Sydney, but parts of NSW are looking very dicey indeed. I agree, it’s going to be another year of strange weather…
Celia, wiil give this a go for sure, we love using our ice cream maker and lugged it to Tasmania and back so we have it at hand, couldn’t convince John to keep one in both places.
Roz, one of these days I may well splurge on a proper one that doesn’t need a frozen disc, but ours has worked so well for so long that there doesn’t seem a need to change things. From memory we got it as a wedding present! :)
That easy? Well thanks. :)
Most welcome, love. :)
One of these days I might have to buy an ice cream maker …..
Misk, we love ours, and probably use it at least a couple of times a month, if not more…
Celia, this sounds wonderful and reminds me of an ice cream I used to make with buttermilk and a jar of strawberry conserve. I have lost the recipe, but might have a play around in weeks to come.
Lizzy, now there’s an idea… x
Lovely idea, to use the jam to sweeten the sorbet – I’d never thought of that. I make sorbet in the Thermomix using frozen berries. It’s an instant form of frozen dessert as the machine is strong enough to mulch up the frozen fruit – now I can sweeten it with my own blackberry jam, thanks to your inspiration!
Amanda, I hope you like it! It’s certainly simpler than messing around making sugar syrups.. :)
That sounds amazing. I can’t believe how easy it is.
Thanks Tammy! It was so easy that I’ve now done it three times (we have a lot of jam to get through!).. ;-)
Doesn’t the colour of the sorbet look divine! I have frozen lots of our strawberries …….need to make the jam first though! (lol)
Elaine, it would work with bought jam, I’m sure. I was wondering if it would be nice with those sugar free French jams they used to sell. Mind you, we’re never allowed to buy jams these days – there’s always so much of it in the pantry! :)
Fruity goodness! Plums, cherries and raspberries. Mr Chocolate can keep his chocolate, give me this sort of fruit deliciousness any day!
I’m still trying to convince a friend to get an icecream maker so we can “share” it. No space to get my own.
Brydie, we’ve had ours for over 20 years, and it’s still going. I don’t think they take up heaps of room, but you do need to have space in the freezer for the chill disc to live permanently…
With the beautiful sunny day that we had today I bet this was a very welcome recipe! :D
Lorraine, we had lots of fun with it. And wasn’t the weather nice? :)
We both enjoyed Billy Field – a blast from the past!
Catey love, we’re showing our age! Loved that song!!
I’m not a big sorbet eater, but could be swayed by this. That looks really beautiful, I particularly enjoyed reading-eating the title of the post, all those exciting words (quite bonkers). xx
Ha! You know what they say about restaurant menus, it’s all in the adjectives.. ;-)
Celia wow what a brilliant idea! I’ll be giving this a go for sure.
Thanks Claire! Hope you enjoy it!
What a fab idea, I think I must try it with mango.
Sue, that’s a great idea! Over here we can buy frozen mango cheeks quite reasonably – we used it once to make jam!
What an awesome colour. I just need to get myself an ice cream maker and I’ll be away. It really is a must buy for me this year!
Nick, you’ll love having an ice cream maker! And I think they’re quite reasonably priced these days…
What a great idea! I might do that with strawberries, and surprise Phil with a small batch of sorbet
I guess for strawberries I’ll need less jam, as they are already quite sweet – I am terrible at improvising, but you are a good influence ;-)
Sally darling, you are GREAT at improvising, I see it all the time in your recipes! When we made it with fresh strawberries that a neighbour brought over, I only needed to add half a jar of jam, as it was quite sweet (as you say). I also added a tiny bit of vanilla syrup, because Pete made it and it’s sooo good. :)
I love sorbets, so refreshing and you went and topped it by adding Grand Marnier, it sounds perfect !
Claire, what can I say, I’m a slush, love a little booze in my desserts.. ;-)
I can’t wait to get out my ice-cream maker! Who’d have thought it could be this simple? I have some home-made strawberry as well as apricot jam that could be put to great use!! xo Smidge
Smidge, it was nice to figure out it could be made like this. I feel like we’ve now got an instant dinner party dessert, because there’s always berries in the freezer and jam on the shelf! :)
The wonderhub is mad for sorbet. I’ll pass this on. We make it in the summer for a light dessert. He does a mojito mint lemon version that is tasty.
Bring on the warmer weather.
Maz
Maz, I adore lemon sorbets too – must make some more (ours has vodka in it). Thanks for the reminder!
Brilliant idea indeed! I would never have thought if using jam, how perfect. Celia, you are one smart cookie!
Thanks Becca! :)
Hi Celia,
I read on one of your other posts (butter) that you buy your cream in bulk. Where do you get 1L tubs of fresh cream because I want to get me some!
Great blog, have been stalking your favourite suppliers in the last couple of weeks since I started reading here. Plasdene has another home preserver customer thanks to you.
And a note on the butter (comments closed there) – I’m not sure you can let pasteurised cream/milk sour on its own in the fridge. All the good bacteria and the ones you want are gone. The yoghurt idea sounds great, but I’d be worried about souring pasteurised dairy products the good old way without any assistance from adding the bacteria you actually want.
Cheers,
Ivy
Thanks Ivy, I’ll pass that onto Pete who is the butter maker here. We haven’t made any for ages now…
If you’re in the Sydney’s Inner West, Lamonica’s supermarket in Haberfield often sell cream in 2 litre containers. It’s a lot to get through! :)
Love your presentation. Great recipe, few ingredients great results.
Thanks Norma! :)
gorgeous color! can’t wait to make this-thank you!
Hope you like it, Haley! :)
Waw, Celia! I love this tasty sorbet a lot! So vibrant in colour! So easy to make too! :) A georgous creation! Oh,…yes!
Sophie, it was very easy, hope you like it! Thanks! :)
Looks delicious! Maybe you should put together a book with recipes including a jar of jam?! Mind you the only other recipe I know like that is Nigella’s chocolate cupboard cake or something with marmalade.
Our cheat mango ice-cream is frozen mango blitzed with greek yoghurt.
Anna, there is sooo much jam here. And every time we make a batch of apricot jam, we have to give a jar to Gordie.. :)
Thanks for the inspiration Celia. I had some wild plums that my neighbour had picked for me and some blood plum fruit paste that didn’t quite work (too sticky) threw in the frozen raspberries and viola, delicious sorbet. We have just finished licking the bowls.
Liisa, that sounds delicious! Thanks for trying it out! :)