Raspberry-Blueberry Sorbet

Directions

1. 1
   In a 1 1/2- to 2-quart pan over high heat, frequently stir blueberries, 2/3 cup sugar, and 1/4 cup water until berries begin to pop, 4 to 5 minutes.
2. 2
   In a blender or food processor, puree blueberry mixture, raspberries, and 1 tablespoon lemon juice. Rub through a fine strainer into a bowl; discard residue. Add more sugar and lemon juice if desired. Nest bowl in ice water; stir often until mixture is cold, 15 to 20 minutes.
3. 3
   Pour chilled puree into an ice cream maker (1-qt. or larger capacity). Freeze according to manufacturer's directions until sorbet is firm enough to scoop, the dasher is hard to turn, or the machine stops.
4. 4
   Serve, or freeze airtight (see below).
5. 5
   Firming and Storing Ice Cream:
6. 6
   To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.
7. 7
   If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
8. 8
   For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
9. 9
   Nutritional analysis per 1/2 cup.