Wildberry Sorbet

I usually hate things that are "wildberry" flavored. This, however, was pretty awesome-- I think because the berries were fresh frozen. I wanted to make Annie's Eats' Blackberry Lime sorbet, but there were NO blackberries to be found! And raspberries were almost $8 a bag frozen. So I settled on the berry mix-- strawberries, blueberries, blackberries and raspberries. When I got home, I searched for a recipe that would allow me to use whatever berries I had on hand, and then I saw a gorgeous picture for a raspberry sorbet that didn't look too hard. So I whipped it up, and even with my crappy blender, the result was amazing! It tasted really good, and it's the most gorgeous color. So here it is...

Wildberry Sorbet
adapted from The Kitchen Sink

4 1/2 cups frozen wildberries (or whatever berry you want)
2 cups water
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon lime juice
pinch of salt

In a small saucepan, bring 2 cups water and 1 cup sugar to a boil, stirring to dissolve. Once it boils, reduce the heat and simmer, without stirring, to make a syrup. Pour the syrup into a medium bowl, stir in the vanilla and transfer to the freezer to let chill for 15 minutes. Puree the berries with the syrup, the lime juice and a pinch of salt in a blender or food processor until smooth. You can scrape the puree through a fine sieve if you don't like seeds; if you don't care, don't bother. Pour the mixture into an ice cream maker. Freeze until almost set but still a little slushy, about 30 minutes. Put it in the freezer for later, but make sure to eat some then.

I would be curious to know how this was with other fruits, other than berries. Maybe someday I'll try it.