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 the best flavor and consistency. Too much sugar will prevent the sorbet from freezing and will overwhelm the fruit; too little makes an unpleasantly tart icy sorbet. To achieve the optimal balance rinse a raw egg and carefully drop it in its shell into the fruit mixture. When the mixture is in balance the egg will be partially floating exposing a circle the size of a dime to a nickel above the surface." (Tip from food website.)
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 frozen dessert with it. I always taste the fruit first and since my berries were sweet I knew the reduced sugar would work in this. I pureed the blueberries raspberries and blackberries in my blender - maybe a food processor would grind the seeds better but I definitely needed to strain the mixture to get the seeds out. It was a little soft when done - perhaps because I used fresh instead of frozen fruit? - but I popped it in the freezer for about 20 minutes and ended up with the firmer texture I was looking for. Will definitely make this again!
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 it out of the ice cream maker. Will make this a lot over the summer!!
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 sugar down to a 1/2 cup if I use strawberries again.
Maybe SPLENDA isn't the best idea for sorbets!
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 made this I used 1 cup vanilla yogurt and that is awesome! Thank you for this recipe Pamela.
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!
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 used heavy whipped cream but for my next batch I am going to omit it for more of a sorbet taste.
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.
