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1
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves.
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2
Increase heat; bring to boil.
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3
Add berries and bring to boil.
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4
Puree mixture in processor.
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5
Strain through sieve set over bowl, pressing on solids to extract as much liquid as possible.
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6
Discard solids in sieve.
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7
Refrigerate puree until cold, about 2 hours.
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8
Mix 7 tablespoons rum into puree.
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9
Process sorbet mixture in ice cream maker according to manufacturer's instructions.
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10
Spread sorbet evenly in 8-inch square glass baking dish with 2-inch-high sides; cover and freeze until firm.
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11
(Can be made 2 days ahead; keep frozen.)
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12
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves.
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13
Increase heat and bring to boil.
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14
Add 2 cups sliced mangoes and bring to boil.
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15
Transfer mixture to processor; puree.
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16
Pour into bowl.
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17
Chill until cold, about 2 hours.
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18
Mix 7 tablespoons rum into puree.
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19
Process sorbet mixture in ice cream maker according to manufacturer's instructions.
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20
Spread mango sorbet evenly over boysenberry sorbet in dish; cover and freeze until firm, about 2 hours.
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21
(Can be prepared 2 days ahead; keep frozen.)
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22
Freeze 8 hollowed-out mango halves or parfait glasses for 1 hour.
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23
Using ice cream scooper, scoop both sorbets together for swirled effect and place in mango halves or frozen glasses.
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24
Garnish with fresh berries and mango slices and serve.
