Vodka Berry Sorbet

Note from Cheri: Clint Brownfield talked the chef at New York City's fabulous Petrossian Restaurant into sharing this incredible sorbet recipe. Follow this link to read Clint's full report of this very special restaurant.

4 pints berries (strawberries work best but raspberries are also good) 8 to 10 oz. simple syrup juice of 1/2 lemon 3 oz. vodka

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Purée berries in a blender or food processor. Add simple syrup (add a lesser or greater amount depending on the sweetness of the berries), lemon juice and vodka. Run the mixture through an ice cream maker according to the manufacturer's instructions. Garnish with whole berries or fresh mint and serve.