In small saucepan, combine water, Splenda Granulated and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes.
Fruit Sorbet
Fruit Sorbet
- Makes8 servings
- Prep Time25 min
- Freezing Time4 hr
- Total Time4 hr 25 min
- Calories65
- Made withSplenda Granulated Sweetener
Ingredients
- 160 ml water
- 4 teaspoon lemon juice
- 160 ml SPLENDA® Granulated
For melon or pineapple sorbet
- 1 medium honeydew melon, cantaloupe or pineapple
For raspberry sorbet
- 1 lt fresh or frozen raspberries
Nutrition Info Per Serving
- % Daily Value*
- Energy65 kcal83.33%
- Total Fat0.20 g0.26%
- Total Carbohydrate17.00 g6.18%
- Protein0.70 g1.4%
Instructions
1
For melon or pineapple sorbet
2
Remove rind and seeds from fruit. Place fruit in food processor or blender and purée until smooth. (There should be 625 – 750 ml purée.)
For raspberry sorbet
3
Place fruit in food processor or blender and purée. Then press through sieve to remove seeds.
4
Add Splenda mixture, process until blended.
5
Pour into 8 × 8 × 2-inch (20 × 20 × 5 cm) metal pan.
6
Freeze at least 4 hours or overnight. Cover pan for longer storage.
7
Before serving let stand at room temperature about 15 minutes to soften slightly. Scoop into dessert dishes.
Notes
If you have an ice cream maker, follow manufacturer’s directions.
Made with
Splenda Granulated Sweetener
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