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.
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.
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.
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.