Mixed Berry Sherbet Recipe

• 2 tablespoons cold water
• 1/2 teaspoon unflavored powdered gelatin
• 1 pound raspberries, blackberries, or a mix of both, thawed if frozen
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1 cup whole milk
• 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 lemons)

1. Place the water in a small saucepan and sprinkle with the gelatin; set aside.
2. Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.
3. Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute.
4. Add the berry puree, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes.
5. Remove from the heat.
6. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids.
7. Refrigerate until cold, at least 1 hour.
8. Add the milk and lemon juice to the chilled berry mixture and stir to combine.
9. Freeze in an ice cream maker according to the manufacturers instructions.
10. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
11. Let sit at room temperature for a few minutes before serving.
12. The sherbet will keep for up to 1 month.

cold water, unflavored powdered gelatin, raspberries, sugar, salt, milk, freshly squeezed lemon juice

Taken from www.chowhound.com/recipes/mixed-berry-sherbet-28558 (may not work)