Triple Berry Sorbet

To make the simple syrup, combine the 3 cups of water and 3 cups of sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat and transfer it to a bowl to cool in the fridge.

Place the berries and lemon juice in a food processor or blender, and purée until smooth.

Once smooth, press the berry mix into a large bowl through a fine-mesh strainer or cheese cloth to remove the seeds (unless you desire a seedy sorbet, up to you).

Combine the strained purée with the corn syrup and 4 cups of simple syrup. Stir in vodka at this point too (4 tablespoons of vodka are optional, it helps make it smoother and more “scoop-able”). Place in the refrigerator until fully chilled (about 3 hours).

Make the sorbet according to the manufacturer’s directions for your ice cream maker. Since it makes 2 quarts, you may need to make it in 2 batches. The finished sorbet will be fairly soft. Place it in the freezer to firm it up, if desired.

Adapted from King Arthur Flour.
Makes 2+ quarts.