Here’s the recipe:
Mulberry Sorbet
We recommend using a sorbet/ice cream maker.
Ingredients:
4-1/2 cups mulberries (or any berry)
6T lemon juice (may add more to taste)
1/2 cup corn syrup
1-1/4 cup sugar
Directions:
Combine the berries sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The berry puree may be made up to one day ahead; cover and refrigerate until ready to use.
Turn the sorbet machine on, pour blueberry puree into the sorbet maker freezer bowl through ingredient spout and mix until thickened, about 25-30 minutes. Cover with foil and it keeps for about a week. Scoop into dishes and enjoy as a palette cleanser and perfect ending to a gourmet breakfast or brunch!