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.
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