Very Berry Sorbet
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Strawberry puree/Raspberries||2 Cup (32 tbs)|
|Creme de cassis/Cranberry juice cocktail||1⁄2 Cup (8 tbs) (Black Currant Liqueur)|
|Lemon juice||2 Tablespoon|
In medium saucepan, mix unflavored gelatine with sugar; blend in water.
Let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 5 minutes.
Let cool to room temperature; stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 2 hours or until firm.