Categories: frozen dessert

Ingredients

• 1 3/4 cups water
• 1 cup sugar
• 1 cup fresh or frozen unsweetened blueberries
• 1 cup fresh or frozen unsweetened blackberries, thawed
• 1/4 cup fresh or frozen loose-pack raspberries, thawed
• 1 cup orange juice
• Fresh blueberries, blackberries and raspberries (optional)

Directions

1. In a medium saucepan bring water, sugar and the blueberries to boiling. Cook and stir until sugar is dissolved and blueberries are tender (1 to 2 minutes). Remove from heat. Drain berries, reserving liquid; set aside to cool.
2. Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries. Cover and process or blend until smooth. Press pureed berries through fine-mesh sieve; discard seeds.
3. Place the blackberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container. Cover and process or blend until almost smooth. Press blueberry mixture through the fine-mesh sieve; discard skins.
4. In a large bowl, combine the pureed mixtures, remaining cooking liquid, and orange juice. Cover and refrigerate for 2 hours or until mixture is completely chilled. Freeze mixture in a 4- or 5- quart ice cream freezer according to manufacturer’s directions.

5. Ripen 4 hours. use with 2 days. Serve individual scoops of sorbet with fresh berries, if desired.

6. makes about 5 cups

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