Berry Burst Sorbet

Berry Burst Sorbet

Pamela Hazelton 1

"This berry-ful sorbet is made in your ice-cream machine and is a naturally sweet way to end the day! I use Splenda to save on the carbs."


servings 110 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. In a large measuring cup, dissolve Splenda in water.
  2. In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
  3. Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.


  • Note
  • As with most homemade frozen desserts, this one freezes very solid. Using the microwave to defrost it some will do the trick.
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Your rating



  1. 43 Ratings


Here is one way to test for sweetness: "Egg Test for Sorbet. The best sorbets are made not by exact measurements, but rather by balancing the sweetness of a particular batch of fruit to assure...

Refreshing and tasty! I made a simple syrup with a half cup water, half cup sugar, heating until dissolved, and opted for a true sorbet by omitting the cream - although it would make a very nice...

This is so good! I used 3/4 cup regular white sugar with the 1 cup water and a bag of frozen mixed fruit with the heavy cream and it was so good. It froze perfectly in the freezer after I took ...

Excellent! I changed this a little -- I used strawberries, blueberries, and raspberries, sugar instead of Splenda, and half & half. It turned out great. Next time, I will probably cut the sug...

This is a very good combination of flavors. Being a Splenda user, I believed the 1 cup quantity was too much so I cut it back to 1/2 cup. For my taste, that seemed about right. The second time I...

Maybe SPLENDA isn't the best idea for sorbets!

I made this sorbet with all blackberries since I had so many left over from baking a pie. I used organic sugar instead of Splenda and it came out awesome! I will use this recipe again. Thank you!

easy and good!

This recipe is great! The texture and the taste was wonderful. I LOVE rasberry sorbet so instead of blackberries and blueberries, I only used raspberries. Also I used regular white sugar. I also...