Sorbet
A fruit-forward dessert that highlights haskap’s intense colour and tart flavour.

A cool way to enjoy the berry
Frozen berries are a natural starting point for sorbet, semifreddo, frozen yogurt and colourful frozen pops.
A fruit-forward dessert that highlights haskap’s intense colour and tart flavour.
Yogurt brings creaminess and can soften the berry’s tart character in a complete recipe.
A prepared smoothie can be poured into moulds, as suggested in the Camerise Québec recipe linked from our smoothie guide.
This Italian-inspired frozen dessert combines a creamy texture with fruit and may be served in slices.
The berries are already cold and available beyond the short harvest season. Their vivid juice colours purées and frozen desserts naturally. Texture, sweetness and freezing method still depend on the complete recipe.
These resources open at their original publishers and were not created or tested by Camerise St-Gabriel.
A Quebec French dessert video by Chef Cœur d’Artichaut. The database identifies it as a strong resource; the site uses a text link because no verified original thumbnail is stored locally.
View the original video ↗Frozen haskap berries are offered according to current stock. Check the product page before planning your recipe.
It depends on the recipe and equipment. Some recipes blend frozen fruit directly; others begin with a cooked or thawed purée.
Yes. Pour the prepared smoothie into suitable moulds and freeze it, following the recipe’s food-safety and storage directions.
Follow the original recipe’s storage guidance. Texture and quality can change during extended freezer storage.