Instructions: Makes 1 quart.

Frequently stir the blueberries, the sugar, and 1/4 cup water over high heat until the berries begin to pop, 4-5 minutes.

In a blender or food processor, puree blueberry mixture, raspberries, and lemon juice. rub through a fine strainer into a bowl; discard residue. Add more sugar or lemon juice if desired.

Nest bowl in ice water; stir often until cold.

Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop.

Serve or place in freezer until frozen harder.

NOTES : In the freezer, sorbet gets very hard. To serve, thaw partially, break into chunks, and beat to a slush with a mixer.

To freeze sorbets without an ice cream maker:

Pour the cooled sorbet mixture into a stainless steel bowl, and place in the freezer. Let freeze until you have a 2-inch border of ice around the edge of the bowl - typically this takes 1 1/2 hours or so - then remove and scrape the frozen parts into the liquid middle, beating well with a whisk (or even an electric beater, if you want a very smooth texture). Repeat, freezing this time around for about 30 to 50 minutes. Repeat 1 or 2 times more, or until it is of a consistency where you can scoop it loosely into a ball or oval.

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