Thursday, February 19, 2009

Blueberry Pomegranate Sorbet

A sweet frozen dessert with no fat, no dairy, and no added sugar. Also loaded with antioxidants.

1 cup Splenda sweetener
1/4 cup water
1/2 cup pomegranate juice
1/2 teaspoon salt
6 cups blueberries (fresh or frozen)
1/4 cup lemon juice

In a saucepan over medium heat, combine the Splenda, water, pomegranate juice, and salt. Cook, stirring, until the Splenda and salt have dissolved. Allow to cool completely.

In a blender or food processor, purée the blueberries with the syrup and lemon juice until very smooth. Do this in batches if necessary.

Strain through a fine mesh sieve to remove the blueberry pulp for a smoother texture, if desired. Cover and refrigerate until chilled, at least 4 hours.

Churn in an ice cream maker according to the manufacturer's directions. Sorbet will have the consistency of softserve ice cream when it's finished churning.

If stored in the freezer, remove about 15 minutes before serving to allow it to return to proper consistency for serving.

Makes approximately one quart.

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