Award Berry Sorbet

1. 1

   In a medium saucepan bring water, sugar, and the blueberries to boiling.

2. 2

   Cook and stir until sugar is dissolved and blueberries are tender (1 to 2 minutes).

3. 3

   Remove from heat.

4. 4

   Drain berries, reserving liquid; set aside to cool.

5. 5

   Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries.

6. 6

   Cover and process or blend until smooth.

7. 7

   Press pureed berries through fine-mesh sieve; discard seeds.

8. 8

   Place the blueberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container.

9. 9

   Cover and process or blend until almost smooth.

10. 10

    Press blueberry mixture through the fine-mesh sieve; discard skins.

11. 11

    In a large bowl combine the pureed mixtures, remaining cooking liquid, and orange juice.

12. 12

    Cover and refrigerate for 2 hours or until mixture is completely chilled.

13. 13

    Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.

14. 14

    Ripen 4 hours.

15. 15

    Use within 2 days.

16. 16

    Serve individual scoops of sorbet with fresh berries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.