Rinse the raspberries and blueberries gently under cold water and drain. Inspect and remove any stems or soft spots. Measure out 1 cup of raspberries and 1 cup of blueberries.

Add liquids and yogurt

Pour 1 cup of chilled cranberry juice into the blender. Add 1 cup of fresh yogurt. If you prefer a slightly sweeter smoothie, add 1 tablespoon honey or agave at this stage.

Add sorbetto and ice

Scoop 1 cup of strawberry sorbetto into the blender. If you want a thicker, frostier texture, add up to 1 cup of ice cubes. For a looser pourable smoothie, omit the ice or reduce to 1/2 cup.

Blend to smooth

Secure the blender lid and blend on high for 30–60 seconds, or until the mixture is completely smooth and evenly colored. Stop and scrape down the sides with a spatula once if needed, then blend another 10–15 seconds. The finished texture should be creamy and pourable; adjust by adding 1–2 tablespoons cranberry juice if too thick, or 2–4 ice cubes and blend again if too thin.

Taste and adjust

Taste the smoothie and adjust sweetness or tartness as desired—add another 1/2 tablespoon honey/agave for more sweetness, or a splash (1–2 tablespoons) more cranberry juice for extra tartness. Blend briefly to combine any additions.

Garnish / Serve

Pour the smoothie into two chilled 12-oz glasses, dividing evenly. Thread 3 raspberries and 6 blueberries on a small skewer or spoon and rest on the rim of the glass, or simply scatter on top. Add 1–2 mint leaves to each glass for aroma (optional). Serve immediately with a straw.