A sorbet is the perfect showcase for this member of the raspberry family; berries ripen from late summer to early fall.

Makes 6 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

1 cup instant-dissolving sugar
2 tablespoons crème de cassis or black currant syrup
2/3 cup water
1 quart blackberries
2 tablespoons lemon juice

1. Combine sugar, crème de cassis or black currant syrup and water in a medium bowl, stirring until the sugar has dissolved.
2. Puree blackberries with lemon juice in a food processor,. To remove seeds, force the puree through a fine strainer into a bowl. Add the sugar mixture and mix well. If necessary, chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

NUTRITION INFORMATION: Per serving: 174 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 44 g carbohydrate; 1 g protein; 5 g fiber; 2 mg sodium; 168 mg potassium.


Nutrition bonus: Vitamin C (40% daily value).


2 1/2 Carbohydrate Servings