Raspberry Sherbet:

• Make the sugar syrup: add water, sugar and honey to a 3 quart non-reactive pot. Bring to a boil, stir well, reduce to a low simmer and simmer for 5 minutes (to reduce slightly.)

  Add the raspberries and blackberries - give a big stir to coat. If using frozen berries, let sit until softened.)
• Carefully add all from the pot to the carafe of a blender. Add the milk and blend for 1 minute from low to high speed until smooth.
• Place a FINE mesh strainer over a large bowl. Add the puree in batches, using a rubber spatula, press on the puree leaving the seeds behind until all the puree is in the bowl underneath.

  Refrigerate the sherbet mixture, covered, until cold - 4 hours or overnight.
• Process the sherbet in an ice cream maker until firm.)

  In the meantime: make the White Chocolate Shavings. On a warm day, shave the white chocolate (holding the chocolate with a piece of waxed paper until shaved. On a cooler day - warm the chocolate bar for a few seconds in a microwave (carefully watch!)

  Hint: White Chocolate* will shave nicely if slightly warm.
• When the ice cream is firm, add the chocolate shavings to the ice cream maker until all combined.

  Add the sherbet to 2 pints, cover and freeze.