Double Berry Sorbet
Ingredients
- 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
PRODUCTS
Instructions
- 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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