Berry Burst Sorbet Food

BERRY SORBET

Steps:

• Puree berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve. (You should have 2 cups.) Stir in simple syrup.
• Refrigerate until cold, about 1 hour. Process in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.

FROZEN BERRY SORBET

Steps:

• To make the syrup: mix sugar and water together in a small saucepan. Warm over medium heat, stirring till sugar is completely dissolved. Remove from heat. (It it not necessary to boil the syrup, in fact the less you heat it the quicker it will cool.).
• After the syrup has cooled enough that you can stick your finger in comfortably, you are ready to make the sorbet.
• Pour strawberries, then blueberries into blender. Add the lemon juice, and enough syrup to cover the berries halfway. Pulse, blend, etc. until you have a smooth puree. Serve immediately, or freeze in a plastic container with a layer of wax paper or saran wrap touching the top to prevent freezer burn. Remove from the freezer 5-10 minutes before serving to soften.

AWARD BERRY SORBET

Steps:

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