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Berry Lime Sorbet

Category Frozen
A delicious non-fat and honey sweetened iced dessert to enjoy for a special treat. This recipe is for berry lime sorbet.
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By 1 found this helpful
September 12, 2017

This sorbet is a sweet, slightly tart treat, that is perfect for the end of summer. It is non-fat and also has reduced sugar content. A honey syrup with whole fruit enhances the consistency and adds natural sweetness. No ice cream maker needed! Perfect for someone looking for a healthier alternative to store bought ice cream or sorbet.

Prep Time: 20 min

Total Time: Chill overnight

Yield: 6-8 1/2 cup servings

Source: Trial and error. :)

Ingredients:

  • 1/4 cup lime juice
  • 1/3-1/2 cup honey
  • 24 oz frozen mixed berries (1/2 of a 3 pound bag)
  • 2 small frozen bananas, sliced
  • 2 tsp lime zest
  • 2-3 Tbsp almond milk (optional)
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Steps:

  1. Zest and juice 3 to 4 limes.
  2. Measure the honey and add with lime juice to a small saucepan over medium low heat. Bring to a low bubble and simmer for two minutes, whisking occasionally. This makes a simple syrup, the necessary element for a smooth texture.
  3. Set out the frozen fruit to soften while the syrup simmers. Cool the syrup slightly.
  4. Add 1/2 the berries and the banana slices to the blender (the bananas enhance the consistency and cannot be tasted in the finished sorbet). Pour in the steaming syrup over the fruit. The heat from the syrup will soften the fruit enough for blending. Add the lime zest and puree on high, mixing as needed.
  5. When the mixture is smooth, stir in the remaining berries. Puree, adding 2-3 Tbsp. almond milk if additional liquid is needed to blend the fruit.
  6. Pour the mixture into a freezer safe storage container and freeze for two hours. Next, transfer the partially frozen mixture to a bowl. Beat until the overall consistency is smooth. Freeze for another two hours and repeat this process.
  7. The mixture should be more thick, like soft served ice cream. This mimics the churning process of an ice cream maker, which prevents large ice crystals from forming and ruining the scoop-able consistency.
  8. Freeze the sorbet for an additional 3-4 hours or overnight. Prior to serving, set the sorbet out to soften for about three minutes. It should scoop easily into nice, compact servings.
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Comments

September 13, 20172 found this helpful

Yumm! Can't wait to try it, and thanks very much for sharing your recipe.

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I particularly love the natural ingredients, most notably the absence of corn syrup (and derivatives).

Reply Was this helpful? 2
September 13, 20170 found this helpful

Thanks, hope you like it!

Reply Was this helpful? Yes
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