Recipe for Martha Stewart 2-Quart Ice Cream Maker:
Yields 1 quart
Time: 15 minutes prep, 2 hours
6 cups (about 1 pound 14 ounces) raspberries (red, black, or white) or blueberries
1 ½ cups simple syrup
1. Purée berries and 1/2 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve (you should have 2 cups). Stir in simple syrup
2. Refrigerate until cold, about 1 hour. Pour chilled sorbet base into the Martha Stewart 2-Quart Ice Cream Maker. Select 25 minutes and start the maker. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
Recipe for Martha Stewart 1-Quart Ice Cream Maker:
Yields 1 quart
Time: 15 minutes prep, 2 hours
4 cups (1 ¼ pounds) raspberries (red, black, or white) or blueberries
1 cup simple syrup
1. Purée berries and 1/3 cup water in a blender. Pour through a coarse sieve into a bowl. If using blueberries, strain again, through a fine sieve (you should have 2 cups). Stir in simple syrup.
2. Refrigerate until cold, about 1 hour. Pour chilled sorbet base into the Martha Stewart 1-Quart Ice Cream Maker. Select Sorbet Mode and start the maker. Transfer sorbet to an airtight container, and freeze until it hardens, at least 1 hour and up to 3 days.
