Low Sugar Mixed Berry Sorbet
A delicious combination of Mother Nature's finest summer berries is pureed and then frozen into this luscious Mixed Berry Sorbet.
Servings: 6 cups
Calories: 175kcal
Equipment
- ice cream container for storage
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 pound strawberries hulled and sliced
- 1 pint blueberries
- ½ pint raspberries
- 1 lemon
- 1 egg
Tools and equipment
- Blender
- Ice Cream Maker for freezing the sorbet
- Small saucepan for making the simple syrup
- wooden spoon for making the simple syrup
- bowl for the simple syrup, once cooled
- Large lidded container for storage
Instructions
- Bring the water and sugar to a simmer over medium heat, stirring occasionally until the sugar dissolves. Cool.
- Add the berries into the blender and add ½ cup of the simple syrup. Blend until smooth.
- Gently add the egg into the pureed mixture.
- If needed, add a touch more simple syrup until you can only see a nickel size portion of the egg.
- *Note - This may take a few times. Make sure you don't add too much syrup at one time. Make sure to remove the egg each time before blending in more simple syrup.
- Taste, and if needed squeeze fresh lemon juice into the puree until you're happy with the taste.
- *Note - this is optional. You may not feel the lemon is necessary, and that's okay.
- Carefully pour the berry puree into a prepared ice cream maker and freeze according to the manufactures instructions.
- Once frozen, serve immediately or spoon the sorbet into a container and freeze until serving.
Notes
If the blender you're using won't pulverize the seeds, you may wish to strain the pureed mixture with a fine mesh strainer before adding the mixture into the ice cream freezer.
Nutrition
Serving: 1cup | Calories: 175kcal | Carbohydrates: 42g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 20mg | Sodium: 11mg | Potassium: 203mg | Fiber: 4g | Sugar: 35g | Vitamin A: 80IU | Vitamin C: 54mg | Calcium: 27mg | Iron: 0.8mg
