Double Berry Sorbet

Makes 1 -1/2 quarts
Full of berry flavor.
Chill Time
3+ hours
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

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.