This orange-blackberry sorbet recipe is a beautiful purple treat perfect for any hot day. While it may seem tedious, be sure to strain the blackberries and use a low pulp or pulp-free orange juice to make the smoothest sorbet. Source: EatingWell Magazine, July/August 2013

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Ingredients

Directions

  • Puree blackberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.

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  • Combine orange juice, water and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.

Tips

Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the sorbet mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

96 calories; 0.7 g total fat; 2 mg sodium. 196 mg potassium; 22.2 g carbohydrates; 0.2 g fiber; 22 g sugar; 0.5 g protein; 182 IU vitamin a iu; 23 mg vitamin c; 18 mcg folate; 17 mg calcium; 1 mg iron; 27 mg magnesium; 11 g added sugar;

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