This Just In

While cleaning out my basement this past week, I found my Cuisinart Double Freeze 40 ice cream maker.  I had never used it, and it’s sat in my basement for the last four years.  I decided to give it a try, because I paid like $100 for this thing…I apparently just had to have it.

As part of my compromise with myself, I gave myself the freedom to keep a few things that might never get used.

This was so that I didn’t feel so bad about eviscerating my kitchen stuff collection.

In the end, I didn’t really get rid of much–and what I did get rid of went to a new home where I know it will be used and appreciated.

So back to the ice cream maker.

I decided to keep this, and to give it a whirl. 

I threw the freezing buckets in the freezer and away I went.

The best part about this recipe is that you can make it with sugar, or like I did, sugar free.

Double Berry Sorbet

Ingredients

2 cups blackberry pulp, seeds removed (with a foodmill or a Victorio Strainer)

2 cups raspberry pulp, seeds removed (with a foodmill or a Victorio Strainer)

1/2 cup boiling water

1/2 sugar or Splenda™

1/4 cup heavy cream, optional

Directions

Dissolve sugar or Splenda™ in boiling water.  Combine berry pulp, water mixture and cream in a large bowl.  Stir well.

Using your ice cream maker, freeze according to manufacturer’s instructions.

I used the 1/4 cup cream in mine.  The texture is a little more smooth and creamy and not so icy and grainy with the addition of the cream.

You can also add more sugar if your berries are particularly tart.  You’ll want to start with half a cup of sweetener, then taste the berry mixture and make adjustments accordingly.

I like my sorbet on the tart side, so half a cup was perfect.

Ice cold fruity deliciousness on a hot summer day.  Does eating get any better?

Enjoy!

S.

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