Berry Burst Sorbet

"Here is one way to test for sweetness: "Egg Test for Sorbet. The best sorbets are made not by exact measurements, but rather by balancing the sweetness of a particular batch of fruit to assure the b..." See moreest flavor and consistency. Too much sugar will prevent the sorbet from freezing and will overwhelm the fruit; too little makes an unpleasantly tart, icy sorbet. To achieve the optimal balance, rinse a raw egg and carefully drop it, in its shell, into the fruit mixture. When the mixture is in balance, the egg will be partially floating, exposing a circle the size of a dime to a nickel above the surface." (Tip from food website.)"

"Refreshing and tasty! I made a simple syrup with a half cup water, half cup sugar, heating until dissolved, and opted for a true sorbet by omitting the cream - although it would make a very nice froze..." See moren dessert with it. I always taste the fruit first, and since my berries were sweet I knew the reduced sugar would work in this. I pureed the blueberries, raspberries and blackberries in my blender - maybe a food processor would grind the seeds better, but I definitely needed to strain the mixture to get the seeds out. It was a little soft when done - perhaps because I used fresh instead of frozen fruit? - but I popped it in the freezer for about 20 minutes and ended up with the firmer texture I was looking for. Will definitely make this again!"

"This is so good! I used 3/4 cup regular white sugar with the 1 cup water and a bag of frozen mixed fruit with the heavy cream and it was so good. It froze perfectly in the freezer after I took it out..." See more of the ice cream maker. Will make this a lot over the summer!!"