Mixed Berry Sorbet

Yield: ~5 cups

Time: 30 min prep, 4 hours freeze

Ingredients:

• 1 c. water
• 2 tsp. pectin
• 3/4 c. sugar
• 6 c. berries, fresh or frozen and thawed
• 2 tbsp. corn syrup
• 1/4 tsp. salt
• 1 tbsp. lemon juice

Instructions:

1. In a medium sized sauce pan stir together the water, pectin, and sugar until dissolved. Set over a medium heat and allow to come to a low boil. Set aside. 
2. In the bowl of a food processor puree the berries. I used a combination of strawberries, blueberries, and raspberries that were frozen which I thawed completely before adding to the food processor. Take the pureed berries and pour them through and fine mesh sieve into a large mixing bowl. You might need to strain the berries twice to get out all of the peels and seeds. 
3. Stir the corn syrup, salt, lemon juice, and boiled water mixture into the strained berries. Chill in the fridge for 30 minutes. 
4. Once done chilling, pour the berry mixture into your prepared ice cream machine and let run for 20-30 minutes. The sorbet will not firm up entirely in the ice cream maker so you will need to freeze it for at least 4 hours in the freezer. Let the sorbet soften slightly before you serve it.