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Ingredientes
- Blackberries and Strawberries to equal about 4 cups
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 1/4 cup light corn syrup
Direcciones
- Puree the blackberries and strawberries in a food processor.
- Measure 2 1/2 cups of the puree and transfer to a medium bowl. Reserve the remaining puree (if any) for another use.
- Combine the lemon juice, sugar, and corn syrup in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.
- Whisk the syrup into the pureed berries. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge into ice water. Let stand, adding ice as necessary until cold (about 30 minutes.
- Pour the sorbet base into the frozen canister of an ice cream maker and spin just until it is the consistency of very softly whipped cream.
- Pack the sorbet into a storage container, pressing a sheet of parchment paper directly against the surface and seal with an airtight lid. Freeze in the coldest part of the freezer until firm - at least four hours.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 318g | |
| Calories 662 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 171mg | 5% |
| Total Carbs 176.84g | 47% |
| Dietary Fiber 0.7g | 2% |
| Sugars 126.21g | 84% |
| Protein 0.54g | 1% |
