Makes about 1 quart

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve, or freeze airtight (see below).

Step 5

Firming and Storing Ice Cream:

Step 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.

Step 7

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

Step 8

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

Step 9

Nutritional analysis per 1/2 cup.

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