Blackberry Lime Sherbet

What a mix ... it's also great with strawberries and raspberries and swap out with lemon juice.

• Ready In: 6 hrs 6 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups sugar
• 1 1⁄2 cups water
• 1 1⁄2 cups fresh blackberries
• 1 1⁄2 cups fresh blueberries
• 1⁄4 cup fresh lime juice
• 2  cups heavy cream or 2  cups half-and-half
• 1  pinch salt
• 1⁄2 pint fresh blackberries, for garnish

Directions

1. Bring sugar and 1-1/2 cups water to boiling in saucepan. Reduce heat; simmer 6 minutes. Let cool.
2. Puree blackberries and blueberries in food processor (do not use blender). Strain through fine-mesh sieve into bowl, forcing through with rubber spatula; discard solids. Stir in lime juice.
3. Stir into puree the sugar syrup, cream and salt. Pour into 13 x 9 x 2-inch baking pan. Freeze 2 hours. Spoon into processor. Pulse to break up; don't over process. Refreeze 2 hours. Pulse again in processor. Refreeze until firm. Garnish.