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Berry Orange Sorbet

Made with a food processor, this sweet and tangy sorbet is extra-smooth. You can make it in an ice-cream machine, too--just follow the manufacturer's directions.

Ingredients

1 1/4 cups water
1/2 cup sugar
1 1/2 cups fresh or thawed raspberries or blackberries

1 cup orange juice
2 tablespoons fresh lemon juice

Instructions

In a small saucepan, combine 1 cup of the water and all of the sugar. Bring the liquid to a simmer and continue simmering it for about 3 minutes, stirring often, until the sugar dissolves. Remove the pan from the heat and let the syrup cool.
Put the berries and the remaining 1/4 cup of water into the bowl of a food processor and puree them for 30 seconds. Strain the puree to remove the seeds.
In a pitcher, stir together the cooked syrup, the orange and lemon juices, and the seedless berry puree. Pour the mixture into two ice-cube trays and freeze until firm (generally 6 or more hours). A pitcher or a mixing bowl with a spout will make filling the ice-cube trays easier and neater.
When you're ready to serve the sorbet, chill serving dishes in the freezer and briefly chill your food processor bowl and blade as well. Then transfer the fruit cubes to the food processor and pulse them, in short bursts, to make a smooth sorbet. Spoon the sorbet into the chilled dishes and serve immediately. Makes about 6 servings.