Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Double Berry Sorbet

PrintPrint Recipe
  • Yield: 1 -1/2 quarts
  • Prep Time: 0:15
  • Chill Time: 3+ hours

Ingredients

  • 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

Directions

  1. 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.
  2. Stir in ginger ale, corn syrup, sugar and lemon juice.
  3. 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.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Strawberry Glazed Fresh Berry and Ice Cream Pie

Chocolate Chip Mint Ice Cream

Classic Cheesecake

You May Also Like

Strawberry Glazed Fresh Berry and Ice Cream Pie

Chocolate Chip Mint Ice Cream

Classic Cheesecake
print image

Double Berry Sorbet

  • Yield: 1 -1/2 quarts
  • Prep Time:  15 minutes
  • Chill Time: 3+ hours

Ingredients

  • 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

Directions

  • 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.