Decadent Strawberry Blueberry Sorbet

Amanda and I are sisters-in-law, married to brothers Jon and Matt.  We both love cooking, and found ourselves talking about recipes a lot when we recently got together in New Jersey.  We've both been wanting to start cooking/crafting blogs so we decided to do one together.  And here it is!  We're still in the process of setting everything up, but I made some great sorbet the other day so I figured I'd just go ahead and post that recipe and we'll get everything else sorted out soon.  Enjoy!

I've been making sorbets all summer with different types of fruit from our local farmer's market.  I love sorbet, so it was fun to make my own mixes of flavors with fresh fruit.  They were all very good, but something about the combination of fruits I tried this time was a step above the rest.  Unlike most sorbet I've had, this one is rich and decadent.  It's wonderful with some fresh blueberries on top.

You do need an ice cream maker for this.  I have an older version of this one and I love it!  I just keep the cylinder in the freezer so it's ready whenever I want to use it.

Decadent Strawberry Blueberry Sorbet
(modified from this Food Network recipe)

• 1 3/4 cups water
• 3/4 cup - 1 cup sugar (depending on how sweet the berries are and how sweet you like your sorbet.  I tend toward adding less sugar)
• 1 cup fresh blueberries (frozen berries would probably work fine too)
  
• 1 3/4 cup fresh strawberries, stemmed and sliced (frozen berries would probably work fine too)
• 1 cup cranberry/raspberry juice (or some other cranberry juice blend)
• extra fresh blueberries or strawberries, or chocolate chips (optional, for serving)
  

 In a medium pot bring water, sugar, and blueberries to a boil.  Cook and stir for 1-2 minutes until the sugar is dissolved and the blueberries are soft.  Remove from heat and drain berries, reserving the liquid; set aside to cool.

Puree the sliced strawberries in a food processor or blender until smooth.  Press pureed strawberries through a fine-mesh strainer; discard seeds.

Puree the blueberries and 1/3 cup of the reserved cooking liquid until smooth (*do not discard remaining liquid*).  Press blueberry mixture through the fine-mesh strainer; discard skins.

In a large bowl combine the pureed mixtures, remaining cooking liquid, and cranberry juice.  Cover and refrigerate for 2 hours or more, until mixture is completely chilled.

Freeze mixture in ice cream maker according to manufacturer's directions - I turn the handle on mine 3 or 4 times every minute for about 15-20 minutes, until it gets harder to stir and looks frozen throughout.

Can be served with fresh berries or chocolate chips for a decadent dessert!