Sunset Sorbet Sundaes

• 1 16-ounce bag frozen unsweetened boysenberries or blackberries, thawed
• 1/2 cup plus 6 tablespoons sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 cup creme de cassis (optional)
• 2 large mangoes, peeled, pitted
• 1 mango, peeled, pitted, sliced
• 1 1-pint basket fresh boysenberries or blackberries

1. Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and creme de cassis in heavy medium saucepan.
2. Bring to simmer, stirring frequently.
3. Puree in processor.
4. Strain into medium bowl, pressing on solids with spoon.
5. Pour 3/4 cup puree into small bowl; cover and refrigerate to use later as sauce.
6. Refrigerate remaining berry puree in medium bowl until cold.
7. Transfer puree in medium bowl to ice cream maker and process according to manufacturer's instructions.
8. Transfer sorbet to container and freeze.
9. Puree 2 mangoes in processor.
10. Measure puree and return 1 2/3 cups to processor.
11. Reserve any remaining puree for another use.
12. Add remaining 6 tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend well.
13. Transfer mango puree to ice cream maker and freeze according to manufacturer's instructions.
14. Transfer sorbet to container and freeze.
15. (Sauce and sorbets can be prepared 2 days ahead.)
16. Scoop sorbets into parfait dishes or onto plates.
17. Garnish with sliced mango and berries.
18. Spoon sauce over.

blackberries, sugar, light corn syrup, water, creme de cassis, mangoes, mango, blackberries

Taken from www.epicurious.com/recipes/food/views/sunset-sorbet-sundaes-2381 (may not work)