Berliner Weisse Sherbet

Print Recipe (PDF 104 KB)

Date:  May 2013
Josh Latham
Yield:  40 oz
Portion:  4 oz
Number of portions:  10
Prep time:  0:15 mins
Cook time:  25:15 mins


  • 22 oz  Berliner Weisse
  • 1 cup  Granulated Sugar
  • Juice from ½ a Fresh Lemon
  • 5-6 sprigs  Fresh Picked Mint
  • ¼ tsp  Kosher Salt
  • 8 oz  Heavy Cream


  1. In a saucepan, stir together the Berliner Weisse, sugar, lemon juice, mint and salt. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes. Remove from the heat, and allow to cool to room temperature before placing in the refrigerator for at least 2 hours or overnight.
  2. Transfer the mixture to a blender and puree until the mint is in small pieces. Add the cream to the blender and pulse 3 times to combine (being careful not to whip!).
  3. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer from the ice cream maker to a plastic container and place in the freezer to fully set.
  4. If you do not have an ice cream maker, you may freeze it in a shallow container. Freeze for 1 1/2 hours. Remove and stir with a rubber spatula. Return to the freezer and stir about once every hour for about 4 hours or until fully set.
  5. Garnish with a sprig of mint.


While not essential to simmer for ten minutes and cool the mix overnight, it will drastically impact the texture of the final product if you do. As one of the great culinary influences of our time has said over and over “your patience will be rewarded!”

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