Recipe Image

Double Berry Sorbet

  • Beginner
  • 1 -1/2 quarts
  • 40 min
Baking Success Or Baking Mess


1 pint fresh blueberries
1 package (10 ounces) frozen raspberries in syrup, thawed
1-1/2 cups chilled ginger ale
3/4 cup Crown® Lily White® Corn Syrup
1/4 cup sugar
2 tablespoons lemon juice


Puree blueberries and raspberries in a blender or food processor until smooth. Press puree through a fine mesh strainer into a large bowl. Discard seeds.

Stir in ginger ale, corn syrup, sugar and lemon juice.

Freeze in a 1-1/2 to 2-quart ice cream freezer following manufacturer’s instructions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.

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