• Bring sugar and 1-1/2 cups water to boiling in saucepan. Reduce heat; simmer 6 minutes. Let cool.

  • Puree blackberries and blueberries in food processor (do not use blender). Strain through fine-mesh sieve into bowl, forcing through with rubber spatula; discard solids. Stir in lime juice and food coloring.

  • Stir into puree the sugar syrup, cream and salt. Pour into 13 x 9 x 2-inch baking pan. Freeze 2 hours. Spoon into processor. Pulse to break up; don't overprocess. Refreeze 2 hours. Pulse again in processor. Refreeze until firm. Garnish.

Nutrition Facts

268 calories; 15 g total fat; 9 g saturated fat; 54 mg cholesterol; 27 mg sodium. 35 g carbohydrates; 2 g fiber; 1 g protein;