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Kiwi-Lime Sorbet with Whole Blackberries Recipe
Serves 4
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 With zero fat and 4 grams of
fiber, this delicious dessert makes a good choice for those who want to eat
a healthy diet. |
- 1 1/2 cups peeled, pureed kiwi, with seeds (approx. 6-7
kiwi)
- 4 Tablespoons lime juice (approx. 1 lime)
- 1 cup sugar
- 1/2 cup water
- 1 Tablespoon blackberry liqueur
- 1 generous cup frozen blackberries or raspberries
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For best consistency, all ingredients should be chilled.
Combine all ingredients except frozen berries and stir for several minutes until
all sugar is dissolved.
ICE CREAM MACHINE METHOD - Transfer kiwi/lime mixture to ice
cream freezer and process according to manufacturer’s instructions. Layer sorbet
with frozen berries into container, cover tightly and freeze at least two hours
to harden.
ICE TRAY METHOD - If you do not have an ice cream freezer,
here’s an alternate method:
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(1) Reserving frozen marionberries, pour the
kiwi-lime mixture into a shallow pan so that the mixture is no more than 2”
deep. An 8” cake pan, bread loaf pan or an ice cube tray with slats removed
all make suitable containers. |
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(2) Cover with foil and freeze about 1 ½ to
2 hours - mixture will be almost firm, but still soft and pliable. (If
you’ve waited a little too long, simply allow to thaw on counter a few
minutes before cutting.) |
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(3) Remove from freezer, cut into chunks and
transfer to mixing bowl. Beat with hand mixer just until slushy and smooth.
Gently fold in frozen marionberries. |
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(4) Return to original pan, cover with foil
and freeze until firm - at least two hours. |
Remove sorbet from freezer 15 to 20 minutes before serving
time, and place in refrigerator to soften before scooping.
NUTRITIONAL ANALYSIS - 304 Calories Per Serving: 2g Protein,
Og Fat, 76g Carbohydrate; 7mg Sodium; Omg Cholesterol; 6g Fiber
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