Raspberry-blueberry Shortcakes

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Ingredients

  • 1/3 cup   sugar
  • 2 teaspoons   cornstarch
  • 1/3 cup   water
  • 2 cups  fresh or frozen blueberries
  • 1 tablespoon   lemon juice
  • 2 cups   raspberries
  • 1 sheet   frozen puff pastry (from 17.3-ounce package)
  • 1 pint  lemon sherbet or sorbet (2 cups)

Description

Layers Of Flaky Puff Pastry Show Off The Berries In A Sherbet-topped Shortcake.

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