Recipe - Rick Eastess Berry Sorbet

2 cup Blackberries,rinsed/drained
2 cup Raspberries,rinsed/drained
One half cup Powdered fructose
One half cup Water
2 tablespoon Lime juice
Blackberries,rinsed/drained*
Raspberries,rinsed/drained*
Blackraspberry liqueur

Rick Eastes travels to Chile routinely to arrange for shipping that
country's seasonal fruits here. It's summer in Chile now, so his Berry
Sorbet is seasonal, sort of. In it he uses fructose. Not because this sugar
is more easily digested by some people, but because he had some on the
shelf the day he ran out of granulated sugar. If you've run out of
fructose, you can use granulated sugar it its place.
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* optional
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1. In a 23 quart pan, combine the 2 cups of blackberries and raspberries,
fructose, water, and lime juice. Bring to a boil over high heat, stirring
often. Then reduce heat and simmer until blackberries mash redily, 34
minutes. Whirl mixture, a portion at a time, in blender or food processor
until smoothly pureed. To remove seeds, rub puree through a fine strainer
into a bowl.
2. Pour puree into a 910" square metal pan. Cover airtight and freeze
until firm, at least 8 hours or up to 2 weeks.
3. Frozen sorbet has an icy texture. If you like a softer texture, break
frozen sorbet into chunks and beat with a mixer until slushy; serve at once
or return to freezer up to 1 hour. Top servings of sorbet with additional
berries and liqueur to taste (12 tablespoons per portion). Makes about 3
cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini