Summer Fruit Sorbet
"I find this a quick, easy, Diabetic-Friendly summer dessert. Good for family of all ages and a gem for dinner parties.
Can be made ahead... may be stored in the freezer, for up to three months.
Variation: Replace the mixed frozen fruits with a single frozen fruit, such as raspberries, strawberries or blueberries. Match the jam to the fruit.
Recipe by Annette Sym, author of the Symply Too Good to be True cookbook series."
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 450 g mixed summer fruit, frozen (or 1 lb)
- 1 large orange, grated zest and juice
- 1 tablespoon raspberry jam
- berry fruit, fresh, to serve
- mint sprig, to decorate
directions
- Put a food processor bowl or blender jug in the refrigerator for a few minutes to ensure that it is really cold. Place all the ingredients in the cooled food processor bowl and process until smooth.
- Scoop out the sorbet and serve immediately, accompanied by fresh berry fruits and decorated with sprigs of fresh mint.
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Reviews
-
We loved this sorbet! It's great that there's very little sugar in it, just a wee bit from the jam. I made this using a combination of raspberries, strawberries, blueberries and bananas. The one thing I would do differently is to leave out the orange zest. I felt that it gave the sorbet a slightly bitter taste. Thanks for sharing. I'll be making this again and again.
