Recipe by Pamela Hazelton
"This berry-ful sorbet is made in your ice-cream machine and is a naturally sweet way to end the day! I use Splenda to save on the carbs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
frozen blueberries, thawed
1 1/2 cups
frozen blackberries, thawed
frozen raspberries, thawed
Here is one way to test for sweetness: "Egg Test for Sorbet. The best sorbets are made not by exact measurements, but rather by balancing the sweetness of a particular batch of fruit to assure the best flavor and consistency. Too much sugar will prevent the sorbet from freezing and will overwhelm the fruit; too little makes an unpleasantly tart, icy sorbet. To achieve the optimal balance, rinse a raw egg and carefully drop it, in its shell, into the fruit mixture. When the mixture is in balance, the egg will be partially floating, exposing a circle the size of a dime to a nickel above the surface." (Tip from food website.)
This recipe is *very* sweet; unless you have an incredible sweet tooth, cut the Splenda down to about 3/4 cup, or add a couple tablespoons of lemon juice.
Refreshing and tasty! I made a simple syrup with a half cup water, half cup sugar, heating until dissolved, and opted for a true sorbet by omitting the cream - although it would make a very nice frozen dessert with it. I always taste the fruit first, and since my berries were sweet I knew the reduced sugar would work in this. I pureed the blueberries, raspberries and blackberries in my blender - maybe a food processor would grind the seeds better, but I definitely needed to strain the mixture to get the seeds out. It was a little soft when done - perhaps because I used fresh instead of frozen fruit? - but I popped it in the freezer for about 20 minutes and ended up with the firmer texture I was looking for. Will definitely make this again!
This is so good! I used 3/4 cup regular white sugar with the 1 cup water and a bag of frozen mixed fruit with the heavy cream and it was so good. It froze perfectly in the freezer after I took it out of the ice cream maker. Will make this a lot over the summer!!
Excellent! I changed this a little -- I used strawberries, blueberries, and raspberries, sugar instead of Splenda, and half & half. It turned out great. Next time, I will probably cut the sugar down to a 1/2 cup if I use strawberries again.
This is a very good combination of flavors. Being a Splenda user, I believed the 1 cup quantity was too much so I cut it back to 1/2 cup. For my taste, that seemed about right. The second time I made this, I used 1 cup vanilla yogurt and that is awesome! Thank you for this recipe, Pamela.
Maybe SPLENDA isn't the best idea for sorbets!
I made this sorbet with all blackberries since I had so many left over from baking a pie. I used organic sugar instead of Splenda and it came out awesome! I will use this recipe again. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Berry Burst Sorbet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 110
** Calories from Fat: 53
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Turn strawberries, raspberries, and blueberries into sweet, delicious pie!
Follow these simple steps to make a classic, all-American dessert.
This crisp features an explosion of summery berry flavors. You'll love it.