Instructions: If using fresh berries, put them in one layer in shallow baking pans and freeze until frozen solid, about 2 hours.

In a 2 cup saucepan combine remaining ingredients and crush with a pestle or wooden spoon until mint is crushed and sugar begins to dissolve. Warm mixture over moderately-low heat, stirring, until sugar is completely dissolved and let stand 2 hours.

Strain mint mixture through a fine sieve into a small bowl, pressing hard on solids to extract all syrup.

In a food processor puree frozen berries until chopped fine (they will be dry). Add syrup and blend about 3 minutes, or until smooth. Transfer sorbet to an airtight container and freeze until firm enough to scoop.

This recipe yields 1 pint.

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