-
-
My review
Berry Burst Sorbet
10
Pamela Hazelton
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 100Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large measuring cup, dissolve Splenda in water.
- In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3947 Ratings
-
-
-
-
-
Most helpful positive review
5/28/2010
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...
Most helpful critical review
7/6/2005
This recipe is *very* sweet; unless you have an incredible sweet tooth, cut the Splenda down to about 3/4 cup, or add a couple tablespoons of lemon juice.
Most helpful
Most positive
Least positive
Newest
5/28/2010
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...
8/8/2008
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...
3/27/2006
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 ...
5/13/2006
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...
6/22/2011
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...
8/19/2010
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!
2/27/2007
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...