Berries

Use whole blackberries, blueberries, boysenberries, currants, gooseberries, loganberries, and raspberries. One tablespoon/15 ml of lemon juice in the water is sufficient. If you are working with strawberries, leave small ones whole. Hull larger ones and cut in half. I find that the best way to make a berry sorbet is to use mixed berries. The most successful ones served on their own are blackberries, boysenberries, and raspberries. When you combine the berries with the syrup, crush them only very slightly and, when you remove the sorbet periodically from the freezer, stir with a spoon rather than beat with an egg beater. The preferred alcohol is either grappa or raspberry distillate (sometimes called framboise).