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My review
Berry Burst Sorbet
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."
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Ingredients
servings 100 calsOriginal 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
Per Serving: 100 calories; 5.8 g fat; 12.5 g carbohydrates; 0.9 g protein; 20 mg cholesterol; 6 mg sodium. Full nutrition
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Reviews
Read all reviews 3846 Ratings
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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.
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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!