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Sherberts made with pureed ripe berries are the essence of summer.

Source: Martha Stewart Living, April 2002
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Ingredients

Directions

Cook's Notes

You can follow this basic recipe for making an enticing array of sherbets. You'll need one and a half cups puree or juice for each recipe. For citrus flavors, the following approximate quantities will produce the required amount of juice, depending on the ripeness and exact size of the fruit: six lemons; four oranges; six to seven limes; or two grapefruit. Remove sherbet from freezer about ten minutes before serving to let it soften a bit.

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