- 3 cups water
- 1 cup sugar
- 5 cups fresh or frozen berries . (We love raspberries)
- Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
- Process sugar syrup and berries, in batches, in a blender until smooth. Cover and chill 2 hours.
- Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer’s instructions.
Grapefruit Sorbet: Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for berries.Proceed as directed.
Pineapple Sorbet: Substitute 2 cups chopped pineapple for berries. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.
Lemon Sorbet: Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for berries. Proceed as directed.
Orange Sorbet: Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for berries. Proceed as directed.
Strawberry Sorbet: Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for berries. Proceed as directed.
Cantaloupe Sorbet: Substitute 4 cups chopped cantaloupe for berries. Proceed as directed.
Cherry Sorbet: Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for for berries. Strain and discard pulp, if desired. Proceed as directed.