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.

photo credit: james tse

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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