Very Berry Sorbet


2 cups fresh raspberries

2 cups fresh strawberries, sliced

1/2 cup sugar

1 1/2 cups sparkling white grape juice

Fresh raspberries (optional)

Fresh mint sprigs (optional)


Place 2 cups raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in a strainer.

Combine raspberry juice, strawberries, and sugar in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Combine fruit puree and white grape juice; stir well.

Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.

If desired, garnish with fresh raspberries and mint sprigs.

Yield: 10 (1/2 cup) servings

Annual Recipes 1985 Recipe

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