Berry Sorbet

Are you mouths watering yet? Yum!

“Make the base; let it chill as long as possible, preferably overnight, to intensify the flavors, then freeze in the ice cream maker 2-3 hours before serving. The amount of agave you use can vary, depending on how sweet the fruit is. Adjust to your palate desires; just remember that flavors tend to mellow after freezing.”

2 (16 ounce) bags frozen berries (strawberries, raspberries, blackberries, blueberries, or a combination), defrosted in the bags.
¾ cup agave nectar, or to taste
pinch of sea salt
3 TBS freshly squeezed lemon juice (add less is your fruit is very tart)

Put the berries and their liquid, along with 1 cup water, the agave nectar, and salt in a blender and puree until well blended.

Taste, then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.

Strain the mixture through a fine-mesh sieve to remove the seeds. You should have about 4 cubs of strained fruit liquid. Taste again, and adjust the sweetness and lemon juice if necessary.

Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm up if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.

Makes about 1 quart From: Tal Ronnen’s book, “The Conscious Cook”