Port & Plum Sorbet
This healthy plum sorbet recipe is made with ruby port to add depth and give it a distinct and delightful flavor. For the best sorbet, make sure the plums are extra ripe but not bruised.
Source: EatingWell Magazine, July/August 2013
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Tip: If you don't have an ice cream maker, freeze the 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:
160 calories; protein 1g; carbohydrates 35.2g; dietary fiber 1.9g; sugars 31.9g; fat 0.4g; vitamin a iu 474.4IU; vitamin c 13.1mg; folate 6.9mcg; calcium 10.3mg; iron 0.3mg; magnesium 11.5mg; potassium 234.4mg; sodium 2.2mg; added sugar 17g.
Exchanges:
1 fruit, 1 other carbohydrate