This Raspberry Sorbet Makes a Healthy Yet Decadent Dessert

Even local, in-season berries can be sour, so a little superfine sugar and honey will offset any acidity in this jewel-toned easy take on sorbet. You can adjust the sweeteners or leave them out entirely, depending on the sweetness of the fruit. Puréeing the whole fruit in a food processor – seeds and all – retains all the fibre and eliminates the need for an ice cream maker.

Raspberry Orange Blossom Sorbet

Raspberry Orange Blossom Sorbet

Servings	Prep Time	Passive Time
6servings	5minutes	4hours

Servings	Prep Time
6servings	5minutes

Passive Time

4hours

• Course Desserts, Snacks
• Cuisine Desserts & Drinks

Ingredients

• 1 large banana
• 4 cups fresh raspberries
• ¼ cup superfine sugar
• 2 tbsp liquid honey
• 4 tbsp orange blossom water
• 1 tsp grated orange zest
• ½ tsp ground cardamom

Servings: servings

Units:MetricUS Imperial

Ingredients 1 large banana 4 cups fresh raspberries ¼ cup superfine sugar 2 tbsp liquid honey 4 tbsp orange blossom water 1 tsp grated orange zest ½ tsp ground cardamom Servings: servings Units:MetricUS Imperial

Course Desserts, Snacks Cuisine Desserts & Drinks

Instructions

1. Peel and slice banana into ¼-inch (5 mm) slices. Freeze banana slices and raspberries on a parchment-paper-lined rimmed baking sheet until firm, 4 to 6 hours.
2. In a food processor, purée fruit, sugar, honey, orange blossom water, orange zest and cardamom, stopping motor and scraping down sides often, until very smooth and creamy, 4 to 6 minutes. Serve immediately or scrape into a freezer-safe container and freeze for up to 3 hours before serving.

Recipe Notes

Nutrients per serving: 130 calories, 1g protein, 1g fat (0 g saturated fat), 33 g carbohydrates (6 g fibre), 0 mg cholesterol, 2 mg sodium.

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