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Double Berry Sorbet

PrintPrint Recipe
  • Yield: 1 -1/2 quarts
  • Prep Time: 0:15
  • Chill Time: 3+ hours

Ingredients

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

Directions

  1. 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.
  2. Stir in ginger ale, corn syrup, sugar and lemon juice.
  3. 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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Corn Syrup

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print image

Double Berry Sorbet

  • Yield: 1 -1/2 quarts
  • Prep Time:  15 minutes
  • Chill Time: 3+ hours

Ingredients

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

Directions

  • 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.