Triple Berry Sorbet

• FOR THE SIMPLE SYRUP:
• 3 cups Sugar
• 3 cups Water
• FOR THE SORBET:
• 4 cups Hulled Strawberries
• 2 cups Raspberries
• 2 cups Blueberries
• 1/2 cups Freshly Squeezed Lemon Juice
• 1/2 cups Light Corn Syrup
• 4 cups Simple Syrup
• 4 Tablespoons Vodka (optional)

1. To make the simple syrup, combine the 3 cups of water and 3 cups of sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat and transfer it to a bowl to cool in the fridge.
2. Place the berries and lemon juice in a food processor or blender, and puree until smooth.
3. Once smooth, press the berry mix into a large bowl through a fine-mesh strainer or cheese cloth to remove the seeds (unless you desire a seedy sorbet, up to you).
4. Combine the strained puree with the corn syrup and 4 cups of simple syrup. Stir in vodka at this point too (4 tablespoons of vodka are optional, it helps make it smoother and more "scoop-able"). Place in the refrigerator until fully chilled (about 3 hours).
5. Make the sorbet according to the manufacturer's directions for your ice cream maker. Since it makes 2 quarts, you may need to make it in 2 batches. The finished sorbet will be fairly soft. Place it in the freezer to firm it up, if desired.
6. Adapted from King Arthur Flour.
7. Makes 2+ quarts.

simple syrup, sugar, water, hulled strawberries, raspberries, blueberries, freshly squeezed lemon juice, light corn syrup, simple syrup, vodka

Taken from tastykitchen.com/recipes/desserts/triple-berry-sorbet/ (may not work)