Cherry Berry Sorbet

Toss everything in a food processor and pulse to combine, then process for about 30 seconds to get the sugar/stevia well incorporated. Strain off the pulp and refrigerate for about 1 hour (if you stick your fruit in the fridge beforehand, you can skip the refrigeration step after processing).

Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturer’s instructions, until thick. Place in a container with a lid and press a piece of plastic wrap on top. Freeze for about 3-4 hours before serving!

Makes about 1 quart.

Note: You can do all sugar if you want. I would have some in there for texture purposes and not all stevia.