Food & Recipes

Instant Berry Sorbet

by Kathy Gunst

Instant Berry Sorbet

Prep time: 10 minutes
Cook time: none
Serves: 4 servings

1 package (10 oz) frozen, unsweetened strawberries*
1 package (10 oz) frozen, unsweetened raspberries*
3 Tbs orange juice, preferably fresh-squeezed or with pulp
1 to 3 Tbs sugar
1/4 cup heavy cream, optional

*If you can’t find unsweetened frozen fruit, use frozen fruit in sugar syrup and delete sugar from recipe.

Place fruit in the unplugged blender, and pour in the juice. Press the buttons to blend.

1. Place frozen fruit in the container of a food processor or a blender.

2. Add orange juice and sugar, then blend until smooth. Taste, and add sugar if needed. If sorbet isn’t firm enough, place it in the freezer for 10 minutes.

3. If you prefer a creamy texture, add 1/4 cup heavy cream, and blend until smooth. The sorbet can be made up to 8 hours ahead; cover and place it in the freezer.

per serving ( 3/4 cup): 95 calories, 0 g fat (0 g saturated), 1 mg sodium, 0 mg cholesterol. This is a good source of vitamin C and fiber.