Red Berry Sorbet
rec.food.cooking/bmadre/1998

This is adapted from a pudding recipe in a cookbook from about 30 years ago - A World of Menus and Recipes by Gertrude Bosworth Crum. The original recipe was for a Danish red berry pudding, and it called for three different kinds of red berries. I just used strawberries and raspberries, and it tasted great. On July 4th, I decided to try it in the ice cream freezer. I will definitely make this again!

3 cups strawberries (fresh or frozen)
3 cups raspberries
2 cups sugar
1 cinnamon stick (or a little shake of ground cinnamon)
2 cups water
4 Tbsp cornstarch

Combine the berries, sugar, cinnamon, and one cup of the water in a saucepan, bring to a simmer, and cook covered over low heat for 15 minutes. Strain the juice and return it to the burner Mix the cornstarch with the other cup of water, add to the berry juice, stirring constantly and cook over medium heat until thickened. Chill for at least two hours, overnight is best. Freeze in an ice cream freezer according to manufacturer's directions.