Fruit Sorbet

Fruit Sorbet

  • Makes8 servings
  • Prep Time25 min
  • Freezing Time4 hr
  • Total Time4 hr 25 min
  • Calories65
  • Made withSplenda Granulated Sweetener

    Ingredients

    • 160 ml water
    • 4 teaspoon lemon juice
    • 160 ml SPLENDA® Granulated

    For melon or pineapple sorbet

    • 1 medium honeydew melon, cantaloupe or pineapple

    For raspberry sorbet

    • 1 lt fresh or frozen raspberries


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy65 kcal83.33%
    • Total Fat0.20 g0.26%
    • Total Carbohydrate17.00 g6.18%
    • Protein0.70 g1.4%

    Instructions

    1

    In small saucepan, combine water, Splenda Granulated and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.

    For melon or pineapple sorbet

    2

    Remove rind and seeds from fruit. Place fruit in food processor or blender and purée until smooth. (There should be 625 – 750 ml purée.)

    For raspberry sorbet

    3

    Place fruit in food processor or blender and purée. Then press through sieve to remove seeds.

    4

    Add Splenda mixture, process until blended.

    5

    Pour into 8 × 8 × 2-inch (20 × 20 × 5 cm) metal pan.

    6

    Freeze at least 4 hours or overnight. Cover pan for longer storage.

    7

    Before serving let stand at room temperature about 15 minutes to soften slightly. Scoop into dessert dishes.

    Notes
    If you have an ice cream maker, follow manufacturer’s directions.

    Made with

    Splenda Granulated Sweetener

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