TRIPLE BERRY SHERBET

We have always loved the taste and texture of homemade ice cream made from half ‘n half, sugar and eggs, but it’s no longer a part of our diet … sigh. However, on the brighter side, this sherbet is a wonderfully delicious substitute and can be made with any berry combination.

1. In a high-powered blender, puree 1½ cups fresh or frozen mixed berries (I used a combination of raspberries, blueberries and blackberries).

2. Blend in:

    1 cup soy milk

    1 cup cranberry-raspberry juice

    2 Tbsp Wax Orchards Fruit Sweet

3. Freeze in a 7x11" glass baking dish until firm but not frozen solid, about 2 hours.

4. Cut into cubes and blend in high-powered blender until smooth. Pour into a freezer-safe storage container and freeze again. Serves 4.

NOTE: You can also make this recipe in a traditional ice cream freezer.