Chill your sorbet container before running the ice cream maker so when you transfer the sorbet to the freezer, it won't start melting.
- Total Time:
- Yield: Makes 1 quart
Source: Martha Stewart Living, June 2012
- 4 cups (1 1/4 pounds) raspberries (red, black, or white) or blueberries
- 1 cup Simple Syrup
Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.