This Raspberry Sorbet Makes a Healthy Yet Decadent Dessert

Orange blossom water adds a lovely floral note to your sorbet.

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
Raspberry Orange Blossom Sorbet
Servings Prep Time Passive Time
6servings 5minutes 4hours
Servings Prep Time
6servings 5minutes
Passive Time
4hours
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
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.

Originally Published in Best Health Canada