Strawberry Blackberry Sorbet
This strawberry blackberry sorbet features summer’s fresh berries churned into a silky frozen treat.
- 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
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.