Raspberry sorbet with fresh blackberries is flavorful and low in fat

06/30/2014 12:46 PM

07/01/2014 8:07 PM

Editor’s note: This recipe was originally published in 2007.

Skip the milk and cream. For a truly light and refreshing summer dessert, scoop up some sorbet.

Although you can certainly find plenty of luscious flavors and a variety of brands in your grocer’s freezer case, sorbet is a cinch to make at home. Unlike ice cream, no special equipment is required.

A great way to use some of the delicious, ripe berries at the farmers market this time of year, sorbets are naturally rich in vitamins and minerals and contain little fat or cholesterol.

The Star’s Raspberry Sorbet With Fresh Blackberries is an antioxidant-rich recipe loaded with folate, fiber and phytochemicals that may help improve memory and reduce the risk for developing heart disease and cancer.

Top with a sprig of mint and you have a restaurant-quality dessert or palate cleanser.

Kitchen equipment tip: If you don’t own a conical metal sieve with a wooden pestle (available at housewares stores), you may want to consider buying one. It’s a small investment with a big return.

A tip from “Brilliant Food Tips and Cooking Tips” (Rodale) by David Joachim: To clean a clogged sieve, soak in hot, soapy water then scrub with a vegetable brush.

Shopping tip: If you don’t keep a bottle of Grand Marnier in the pantry, you can save money by buying a mini bottle of the orange-flavored liqueur instead.

Serving tip: For a truly dramatic presentation, use clear glass compote dishes or wine glasses to show off the sorbet’s beautiful, rich magenta color.

Raspberry Sorbet With Fresh Blackberries

Makes 6 servings

1 cup sugar

1 cup water

6 to 8 fresh mint leaves

3 cups fresh raspberries

1/2 cup orange juice

1 1/2 cups fresh blackberries

2 tablespoons orange-flavored liqueur

Fresh mint leaves, for garnish, optional

Combine sugar, water and mint leaves in a saucepan. Heat to a boil; reduce heat and cook, stirring frequently, 3 to 4 minutes or until sugar is dissolved. Remove from heat and allow to cool.

Place raspberries and orange juice in work bowl of food processor. Process until smooth. Combine raspberry puree and sugar-water mixture; pour through a sieve to remove seeds and mint leaves. Pour into a freezer container, cover and freeze several hours or overnight. Stir mixture 2 or 3 times in the first 2 hours.

When ready to serve, allow mixture to stand at room temperature 10 to 15 minutes to thaw slightly. Combine blackberries and orange liqueur and allow to stand 10 to 15 minutes.

Using an ice cream scoop, scoop frozen mixture into balls and place in individual dessert dishes. Top each with about 1/4 cup fresh blackberries. Garnish with mint leaves.

Per serving: 204 calories (2 percent from fat), 1 gram total fat (no saturated fat), no cholesterol, 48 grams carbohydrates, 1 gram protein, 1 milligram sodium, 7 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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