RASPBERRY ORANGE BLOSSOM 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. MAKES: 6
PREP TIME: 5 MINUTES
FREEZING TIME: 4 HOURS
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
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.