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Reviewed: Sep. 10, 2008

Delicious but MUCH too sweet! Definetly reduce the sugar but otherwise, it was pretty tasty. I did not have an ice cream machine so made a thick smoothie. Very good!

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Reviewer:

Camden

	Cooking Level: Intermediate
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Reviewed: Aug. 8, 2008

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!

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Reviewer:

Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Jul. 23, 2008

Yum, anything this sweet should be added to every summer meal.

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Reviewer:

Shari

	Cooking Level: Beginning Home Town: Crystal Lake, Illinois, USA
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Reviewed: Jun. 1, 2008

This never set up. I make ice cream and sorbet on a regular basis and never have a problem. I got so frustrated, I left it on my porch. I got an interesting berry wine, though.

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MOMMYPAYNE

	Cooking Level: Intermediate Home Town: West Jordan, Utah, USA Living In: Enoch, Utah, USA
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Reviewed: Jan. 19, 2008

I made this using a bag of mixed frozen fruit and berries without the cream, and I cut the sugar in half. It turned out great, like a really fruity awesome sorbet!

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Reviewer:

Ashley S

	Cooking Level: Intermediate
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Reviewed: Aug. 15, 2007

EXCELLENT & BEAUTIFUL color sorbet. I used fresh raspberries that I picked yesterday. Also used 1 cup of regular sugar instead of the Splenda. Then followed the rest of the directions. In my opinion, this recipe wasn't too sweet for me with the full cup of sugar. I will make this again & again.

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3 users found this review helpful

Reviewer:

CASINO18

	Cooking Level: Intermediate Living In: Farmington Hills, Michigan, USA
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Reviewed: Jun. 28, 2007

WOW!!! This was excellent. I just used raspberries which I picked in my garden and froze. Even the grandkids loved it.

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Reviewer:

JoAnn


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Reviewed: Mar. 19, 2007

I agree the sweet factor is too high!!! I taste tested along the way and a cup would have been way too much! I used frozen strawberries and resberries and a few fresh blue beries and it was umm umm good! I used no cream as I am alergic it honestly it didn't need it.

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Reviewer:

newbie_chef

	Cooking Level: Intermediate Home Town: Denton, Texas, USA Living In: Pinellas Park, Florida, USA
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Reviewed: Feb. 27, 2007

This recipe is great! The texture and the taste was wonderful. I LOVE rasberry sorbet so instead of blackberries and blueberries, I only used raspberries. Also I used regular white sugar. I also used heavy whipped cream, but for my next batch I am going to omit it for more of a sorbet taste.

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Reviewer:

sunnygirl


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Reviewed: Jul. 4, 2006

Very good sorbet. I added the full cup of sugar, but with 2 teaspoons of lemon juice, but it was still too sweet. I agree with the other reviews that 3/4 cup of sugar or less would be suficient. I will be making this again.

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Reviewer:

LauraH

	Cooking Level: Intermediate Home Town: Farmington, Michigan, USA Living In: Leawood, Kansas, USA
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Reviewed: May 13, 2006

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.

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6 users found this review helpful

Reviewer:

Jennifer


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Reviewed: Mar. 27, 2006

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!!

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6 users found this review helpful

Reviewer:

JO-N-ROB

	Cooking Level: Intermediate Home Town: Reno, Nevada, USA Living In: Port Orange, Florida, USA
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Reviewed: Jan. 7, 2006

We got a ice cream maker for Christmas. This was the first recipe i tried and it was excellent.

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Reviewer:

MULCAHEY


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Reviewed: Jul. 24, 2005

Maybe SPLENDA isn't the best idea for sorbets!

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Reviewer:

Captain Obvious


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Reviewed: Jul. 6, 2005

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.

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5 users found this review helpful

Reviewer:

Sandge


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