- 3 cups raspberries
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon orange oil (or 1/2 teaspoon orange extract and 1 teaspoon
finely grated orange zest)
- 2 Tablespoons raspberry liqueur
DIRECTIONS
For best consistency, all ingredients should be chilled. Puree raspberries
and strain through a fine sieve. Combine puree with other ingredients and
stir for several minutes until all sugar is dissolved. Transfer berry mixture
to ice cream freezer and process according to manufacturer’s instructions.
Spoon berry sorbet into covered air-tight container and freeze at least two
hours to harden. ICE TRAY METHOD - If you do not have an ice cream freezer,
here’s an alternate method: (1) Pour the berry mixture into a shallow pan
so that the mixture is no more than 2” deep. An 8” cake pan, bread loaf pan
or an ice cube tray with slats removed all make suitable containers. (2)
Cover with foil and freeze about 1 ½ to 2 hours - mixture will be
almost firm, but still soft and pliable. (If you’ve waited a little too long,
simply allow to thaw on counter a few minutes before cutting.) (3) Remove
from freezer, cut into chunks and transfer to mixing bowl. Beat with hand
mixer just until slushy and smooth. (4) Return to original pan, cover with
foil and freeze until firm - at least two hours.
Remove sorbet from freezer about 15 to 20 minutes before serving time,
and place in refrigerator to soften before scooping.
NUTRITIONAL ANALYSIS - 266 Calories per serving: 0g Protein; 0g
Fat, 64g Carbohydrate; 1mg sodium; 0mg Cholesterol; 4g Fiber
Kiwi-Lime Sorbet with Whole Blackberries
Serves 4
INGREDIENTS
- 1 1/2 cups peeled, pureed kiwi, with seeds (approx. 6-7 kiwi)
- 4 Tablespoons lime juice (approx. 1 lime)
- 1 cup sugar
- 1/2 cup water
- 1 Tablespoon blackberry liqueur
- 1 generous cup frozen marionberries
DIRECTIONS
For best consistency, all ingredients should be chilled. Combine all
ingredients except frozen berries and stir for several minutes until all sugar
is dissolved. Transfer kiwi/lime mixture to ice cream freezer and process
according to manufacturer’s instructions. Layer sorbet with frozen berries
into container, cover tightly and freeze at least two hours to harden. ICE
TRAY METHOD - If you do not have an ice cream freezer, here’s an alternate
method: (1) Reserving frozen marionberries, pour the kiwi-lime mixture into
a shallow pan so that the mixture is no more than 2” deep. An 8” cake pan,
bread loaf pan or an ice cube tray with slats removed all make suitable containers.
(2) Cover with foil and freeze about 1 ½ to 2 hours - mixture will
be almost firm, but still soft and pliable. (If you’ve waited a little too
long, simply allow to thaw on counter a few minutes before cutting.) (3)
Remove from freezer, cut into chunks and transfer to mixing bowl. Beat with
hand mixer just until slushy and smooth. Gently fold in frozen marionberries.
(4) Return to original pan, cover with foil and freeze until firm - at least
two hours.
Remove sorbet from freezer 15 to 20 minutes before serving time, and
place in refrigerator to soften before scooping.
NUTRITIONAL ANALYSIS - 304 Calories Per Serving: 2g Protein, Og Fat,
76g Carbohydrate; 7mg Sodium; Omg Cholesterol; 6g Fiber
Print this page