Double Berry Sorbet

Ingredients

• 1 pint fresh blueberries
• 1 package (10 ounces) frozen raspberries in syrup, thawed
• 1-1/2 cups chilled ginger ale
• 3/4 cup Karo® Light Corn Syrup
• 1/4 cup sugar
• 2 tablespoons lemon juice

Directions

Puree blueberries and raspberries in a blender or food processor until smooth. Press puree through a fine mesh strainer into a large bowl. Discard seeds.

Stir in ginger ale, corn syrup, sugar and lemon juice.

Freeze in a 1-1/2 to 2-quart ice cream freezer following manufacturer's instructions. Spoon into freezer container; cover and freeze several hours or until desired firmness is reached.