Double Berry Sorbet

Name: Double Berry Sorbet
Total time: 40 min
Yield: 1 -1/2 quarts
Ingredients: 1 pint fresh blueberries; 1 package (10 ounces) frozen raspberries in syrup, thawed; 1-1/2 cups chilled ginger ale; 3/4 cup Crown® Lily White® Corn Syrup; 1/4 cup sugar; 2 tablespoons lemon juice

Beginner • 1 -1/2 quarts • 40 min

Puree blueberries and raspberries in a blender or food processor until smooth. Press puree through a fine mesh strainer into a large bowl. Discard seeds. Stir in ginger ale, corn syrup, sugar and lemon juice.

Ingredients

1 pint fresh blueberries
1 package (10 ounces) frozen raspberries in syrup, thawed
1-1/2 cups chilled ginger ale
3/4 cup Crown® Lily White® Corn Syrup
1/4 cup sugar
2 tablespoons lemon juice

Method

Puree blueberries and raspberries in a blender or food processor until smooth. Press puree through a fine mesh strainer into a large bowl. Discard seeds.
Stir in ginger ale, corn syrup, sugar and lemon juice.
Freeze in a 1-1/2 to 2-quart ice cream freezer following manufacturer's instructions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.