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Strawberry blackberry sorbet
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Strawberry Blackberry Sorbet

This strawberry blackberry sorbet features summer’s fresh berries churned into a silky frozen treat. 
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Author: Maryanne Cabrera

Equipment

  • food processor or high speed blender
  • Ice Cream Maker/Machine

Ingredients

  • 1 pound (16 oz) strawberries, hulled, sliced in half
  • ½ cup (8 oz) blackberries, rinsed
  • juice of 1/2 lemon
  • ¾ cup granulated sugar, more if berries are not sweet

Instructions

  • Rinse berries.  Pat them dry using paper towels or toss in colander to remove excess water.  Put berries in the bowl of food processor.  Add lemon juice and sugar.  Pulse fruits into a puree.  Let puree chill in fridge until cold.
  • Pour puree into ice cream maker and follow your unit's instructions. Once the sorbet has reached a soft serve consistency, transfer into an airtight container and let rest in freezer for at least 30 minutes before serving.