Orange-Blackberry Sorbet
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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Read the full recipe after the video.
Recipe Summary test
Nutrition Profile:
Ingredients
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
Serving Size: 1/2 cup
Per Serving:
96 calories; protein 0.5g; carbohydrates 22.2g; dietary fiber 0.2g; sugars 21.6g; fat 0.7g; vitamin a iu 182.3IU; vitamin c 23.3mg; folate 17.7mcg; calcium 16.7mg; iron 0.6mg; magnesium 26.5mg; potassium 196.4mg; sodium 2.1mg; added sugar 11g.
Exchanges:
1 fruit, 1 other carbohydrate
