Notes: In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer or food processor.
Yield: Makes about 1 quart
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Amount per serving
- Calories: 103
- Calories from fat: 3.5%
- Protein: 0.6g
- Fat: 0.4g
- Carbohydrate: 26g
- Fiber: 2.8g
- Sodium: 2.2mg
- 1 1/2 cups blueberries, rinsed
- About 2/3 cup sugar
- 3 cups raspberries, rinsed
- 1 tablespoon lemon juice
- 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. In a blender or food processor, purée 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. Pour chilled purée 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. Serve, or freeze airtight (see below).
- Firming and Storing Ice Cream:
- 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.
- If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
- For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
- Nutritional analysis per 1/2 cup.
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Raspberry-Blueberry Sorbet Recipe at a Glance
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