Triple Berry Sorbet

by Ruth Rautio

Original recipe makes 1 quart

  • 1 3/4 cups white sugar
  • 1 3/4 cups water
  • 2 cups fresh or frozen cranberries
  • 1 (12 ounce) package frozen unsweetened raspberries
  • 1 1/2 cups cherry juice
  • 1/2 cup lime juice
  • 2 tablespoons frozen orange juice concentrate

Directions

Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped.

Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions.

Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

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