RASP­BERRY OR­ANGE BLOS­SOM SOR­BET

Best Health - - EATS -

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. MAKES: 6

PREP TIME: 5 MIN­UTES

FREEZ­ING TIME: 4 HOURS

IN­GRE­DI­ENTS

1 large banana

4 cups (1 L) fresh rasp­ber­ries

¼ cup (50 mL) su­perfine sugar 2 tbsp (25 mL) liq­uid honey

4 tsp (20 mL) or­ange blos­som wa­ter 1 tsp (5 mL) grated or­ange zest ½ tsp (2 mL) ground car­damom

METHOD

Peel and slice banana into ¼-inch (5 mm) slices. Freeze banana slices and rasp­ber­ries on a parch­ment­pa­per-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.

PER SERV­ING: 130 calo­ries,

1 g pro­tein, 1 g fat (0 g sat­u­rated fat), 33 g car­bo­hy­drates, 6 g fi­bre,

0 mg choles­terol, 2 mg sodium Tip: Sliced ba­nanas freeze faster and process more evenly in your food pro­ces­sor.

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