DIRECTIONS

Berry sauce

1. Combine strawberries, blueberries, lemon zest, lemon juice and sugar in a mediumsaucepan over medium heat.

2. Bring to a boil, stirring to help sugar dissolve, then reduce to a gentle simmer. Cook forabout 10 minutes, or until berries have broken down and mixture is thick and syrupy.Carefullytransfer to a blender and blend until smooth. Pass through a fine mesh sieveinto a bowl, using a rubber spatula to press fruit puree through, then discard pulp.Refrigerate until ready to use.

Sorbet loaf

1. Preheat oven to 375°F. Line a 9-by 5-inch loafpan with a double layer of parchmentpaper, allowing a few inches of overhang on each side.

2. Combine shortbread cookie crumbs and butter in a bowl and press firmly into the bottomof the pan and up 1 inch along the sides. Bake until crisp and lightly golden, 10-12minutes, then cool completely. Run a knife around the edge of the crust to loosen, thenuse the parchment paper sling to lift up and release the crust from the pan. Carefullyreturn it and transfer to a freezer; chill at least 30 minutes.

3. Scoop and drop sorbet flavors in an alternating pattern over the bottom of the loaf pan.Use a spoon or offset spatula to smash it down into the pan. Repeat layering andsmooshing sorbet until the pan is full and all of the sorbet has been used; spread thesurfacesmooth. Freeze, covered with plastic wrap, until firm, at least 4 hours.

4. To serve, wipe the outside of the pan with a hot, wet towel to release the sorbet, thenuse the parchment paper to lift the sorbet loaf out of the pan and transfer it to a platter.Slice into 1-inch thick slices and spoon berry sauce on top.