e-d-i-b-l-e:

Berry Sorbet | Recipe from Martha Stewart Recipes | Makes 1 quart

Ingredients:

  • 4 cups raspberries or blueberries
  • 1 cup Simple Syrup
Method:
  1. 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.
  2. 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.

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