Berry Burst Sorbet

Berry Burst Sorbet

35
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."

Ingredients

{{adjustedServings}} servings 110 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

  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.

Footnotes

  • 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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Reviews

35
  1. 43 Ratings

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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 ...