Berry Sorbet

By pattie_d

Use any combination of blueberries; currants; and red, black, or white raspberries to give this sorbet its varied, vivid colors.

Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.

Ingredients

• 4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
• 1 cup Simple Syrup
• (1 cup of sugar to 1 cup of water. Bring to boil, stirring until sugar is melted. BE CAREFUL...LIQUID IS VERY HOT!)

Details

Servings 1
Preparation time 15mins
Cooking time 120mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.

Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

Variations:
Currant sorbet: Use 1 1/2 pounds fresh red or black currants, stems removed (4 1/4 cups). Bring currants and 1/2 cup water to a boil. Reduce heat, cover, and simmer until berries are soft, about 5 minutes. Puree mixture (do not add 1/3 cup water), and strain as above. Proceed using 1 to 1 1/4 cups simple syrup for red currants and 1 1/2 cups simple syrup for black.


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