Raspberry-Blueberry Sorbet

1. 1

   In a 1 1/2- to 2-quart pan over high heat, frequently stir blueberries, 2/3 cup sugar, and 1/4 cup water until berries begin to pop, 4 to 5 minutes.

2. 2

   In a blender or food processor, puree blueberry mixture, raspberries, and 1 tablespoon lemon juice. Rub through a fine strainer into a bowl; discard residue. Add more sugar and lemon juice if desired. Nest bowl in ice water; stir often until mixture is cold, 15 to 20 minutes.

3. 3

   Pour chilled puree into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, the dasher is hard to turn, or the machine stops.

4. 4

   Serve, or freeze airtight (see below).

5. 5

   Firming and Storing Ice Cream:

6. 6

   To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.

7. 7

   If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.

8. 8

   For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

9. 9

   Nutritional analysis per 1/2 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.