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Raspberry Sorbet With Fresh Blackberries

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Yield: 6 servings

1 cup granulated sugar

1 cup water

6 to 8 fresh mint leaves, plus more for optional garnish

3 cups fresh raspberries

1/2 cup orange juice

1 1/2 cups fresh blackberries

2 tablespoons orange-flavored liqueur

Combine sugar, water and 6 to 8 mint leaves in a saucepan. Bring to a boil, then reduce heat and cook, stirring frequently, 3 to 4 minutes or until sugar is dissolved. Let cool.

Place raspberries and orange juice in work bowl of food processor. Process until smooth. Combine raspberry purée and sugar-water mixture; pour through a sieve to remove seeds and mint leaves. Pour into a freezer container, cover and freeze several hours or overnight, stirring 2 or 3 times in the first 2 hours.

When ready to serve, allow mixture to stand at room temperature 10 to 15 minutes to thaw slightly. Combine blackberries and orange liqueur; let stand 10 to 15 minutes.

Using an ice cream scoop, scoop frozen mixture into balls and place in individual dessert dishes. Top each with about 1/4 cup fresh blackberries. Garnish with mint leaves.

Per serving: 204 calories; 1g fat (2 percent calories from fat); no saturated fat; no cholesterol; 1g protein; 48g carbohydrate; 7g fiber; 1mg sodium.

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