Рецепт Mulberry Blueberry Sorbet
by Global Cookbook

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Makes 1 qt.
Frequently stir the blueberries, the sugar, and 1/4 c. water over high heat till the berries begin to pop, 4-5 min.
In a blender or possibly food processor, puree blueberry mix, Mulberries, and lemon juice. rub through a fine strainer into a bowl; throw away residue. Add in more sugar or possibly lemon juice if you like.
Nest bowl in ice water; stir often till cool.
Pour chilled puree into an ice cream maker. Freeze as directed by the maker till the sorbet is hard sufficient to scoop.
Serve or possibly place in freezer till frzn harder.
NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer.
To freeze sorbets without an ice cream maker:
Pour the cooled sorbet mix into a stainless steel bowl, and place in the freezer. Let freeze till you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hrs or possibly so - then remove and scrape the frzn parts into the liquid middle, beating well with a whisk (or possibly even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 min. Repeat 1 or possibly 2 times more, or possibly till it is of a consistency where you can scoop it loosely into a ball or possibly oval.