Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Fruit Sorbet

Prep Time :
Bake Time :
Makes :
8 servings
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

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

Raspberry Sorbet:

4 cups (1 L) fresh or frozen raspberries


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.

Nutrition Information

Amount per Serving
Honeydew Sorbet:

Energy: 32 Cal

Protein: 0.6 g

Fat: 0.2 g

Carbohydrates: 7.8 g

Cantaloupe Sorbet:

Energy: 65 Cal

Protein: 0.7 g

Fat: 0.2 g

Carbohydrates: 17.0 g

Raspberry Sorbet:

Energy: 31 Cal

Protein: 0.4 g

Fat: 0.3 g

Carbohydrates: 7.6 g

Recently Viewed Recipes

Gluten-Free Blueberry Almond ...
Banana Chip Bars
Spaghetti Squash with Roasted...
French Toast Strata
Ricotta Cheesecake