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“A burst of berry flavour tickles your tongue as this frosty creation melts in your mouth. I usually make this wonderful dessert when I can get the fresh berries, but I have made it with frozen as well, and it is very well received every time I serve it. Please note cooking time is the actual freezing time.”
6hrs 30mins

Ingredients Nutrition


  1. In a medium saucepan bring water, sugar, and the blueberries to boiling.
  2. Cook and stir until sugar is dissolved and blueberries are tender (1 to 2 minutes).
  3. Remove from heat.
  4. Drain berries, reserving liquid; set aside to cool.
  5. Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries.
  6. Cover and process or blend until smooth.
  7. Press pureed berries through fine-mesh sieve; discard seeds.
  8. Place the blueberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container.
  9. Cover and process or blend until almost smooth.
  10. Press blueberry mixture through the fine-mesh sieve; discard skins.
  11. In a large bowl combine the pureed mixtures, remaining cooking liquid, and orange juice.
  12. Cover and refrigerate for 2 hours or until mixture is completely chilled.
  13. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
  14. Ripen 4 hours.
  15. Use within 2 days.
  16. Serve individual scoops of sorbet with fresh berries, if desired.

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