Recipe: Red Fruit Sorbet (food processor and ice cream maker)

RED FRUIT SORBET

1 cup granulated sugar
6 cups mixed red fruit, including red currants, raspberries, blackberries

Place sugar and 2 cups water in a medium saucepan; whisk to combine. Cover and bring to a boil over medium-high heat. Remove the lid, reduce the heat so that the mixture simmers merrily, and cook, stirring from time to time, just until the sugar is dissolved, which will take about 5 minutes. Let cool to room temperature.

When sugar syrup is completely cool, puree the berries in a food processor, then strain the puree into a medium-size bowl to remove excess seeds (particularly necessary when using raspberries).

Combine with syrup. Refrigerate mixture for at least 1 hour.

Freeze in an ice cream maker according to the manufacturer's instructions.

Servings: 4-6
Source: Italian Farmhouse Cookbook by Susan Herrmann Loomis