Ingredients

2 12-ounce packages frozen raspberries, thawed
1 16-ounce package frozen strawberries, thawed
1 1/2 cups sugar (to taste)
1/4 cup lemon juice
1 cup strawberry jam

Directions

Puree raspberries in blender. Press through a sieve to remove seeds, if desired. Puree strawberries with sugar, lemon juice and jam until sugar is dissolved.

Pour into large bowl and mix in pureed raspberries. You should have about 6-7 cups of sorbet mixture. Pour into a large bowl and chill in the freezer until mixture is slightly frozen. Transfer to an ice cream machine and churn following the manufacturer's directions. Scoop into a plastic container, seal well and transfer to the freezer for several hours. If sorbet is hard to scoop, let sit at room temperature for several minutes to soften.

Makes about 2 quarts.