Fruit Sorbet Recipe

In small saucepan, combine water, SPLENDA® Granulated and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.

Remove rind and seeds from fruit. Place fruit in food processor or blender and purée until smooth. (There should be 2 1/2 - 3 cups (625 - 750 mL) purée.) Add SPLENDA® mixture, process until blended. Pour into 8 X 8 X 2 inch (20 X 20 X 5 cm) metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage.

Let stand at room temperature about 15 minutes to soften slightly before serving. Scoop into dessert dishes.

Raspberry Sorbet:

Purée as above. Press through sieve to remove seeds. Proceed as above.

Notes: If you have an ice cream maker, follow manufacturer’s directions.


  • 2/3 cup (160 mL) water
  • 2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 4 tsp (20 mL) lemon juice
  • 1 medium honeydew melon, cantaloupe or pineapple
  • 4 cups (1 L) fresh or frozen raspberries

Nutrition information

per serving
Total Fat 0.30g
Total Carbohydrates 7.8g
Protein 0.50g

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