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Kiwifruit-Lime Sorbet with Whole Blackberries
Serving Size : 4

1 1/2 cups peeled pureed kiwifruit, with seeds (approx. 6 to 7 kiwifruit)
4 tablespoons lime juice (approx. 1 lime)
1 cup sugar
1/2 cup water
1 tablespoon blackberry liqueur
1 cup frozen marionberries (generous cup)

For best consistency, all ingredients should be chilled. Combine
all ingredients except frozen berries and stir for several minutes
until all sugar is dissolved. Transfer kiwifruit/lime mixture to
ice cream freezer and process according to manufacturer's instructions.
Layer sorbet with frozen berries into container, cover tightly and
freeze at least two hours to harden.

ICE TRAY METHOD - If you do not have an ice cream freezer, here's
an alternate method:

Reserving frozen marionberries, pour the kiwifruit-lime mixture
into a shallow pan so that the mixture is no more than 2" deep. An
8" cake pan, bread loaf pan or an ice cube tray with slats removed
all make suitable containers. Cover with foil and freeze about 1
1/2 to 2 hours - mixture will be almost firm, but still soft and
pliable. (If you've waited a little too long, simply allow to thaw
on counter a few minutes before cutting.) Remove from freezer, cut
into chunks and transfer to mixing bowl. Beat with hand mixer just
until slushy and smooth. Gently fold in frozen marionberries.

Return to original pan, cover with foil and freeze until firm - at
least two hours.

Remove sorbet from freezer 15 to 20 minutes before serving time,
and place in refrigerator to soften before scooping.

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