Raspberry Orange Sorbet

Frozen raspberries and banana whizzed with orange into a smooth, deep-pink sorbet, no ice cream maker needed. Richberry makes the tart raspberries taste sweeter.

Total time: 6 hr 15 min
Servings: 6
Difficulty: Easy

Raspberry orange sorbet — Sweet moments, naturally.

Ingredients

1 large banana
4 cups fresh raspberries
4 tbsp orange juice
1 tsp grated orange zest

Directions

Freeze the fruit.
Peel the banana and cut it into ¼-inch (5 mm) slices. Spread the banana and raspberries on a parchment-lined rimmed baking sheet and freeze until firm, 4 to 6 hours.
Blend until creamy.
Purée the frozen fruit with the orange juice and zest in a food processor for 4 to 6 minutes, scraping down the sides often, until very smooth.
Serve or freeze.
Serve right away, or scrape into a freezer-safe container and freeze for up to 3 hours before serving.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup sugar = 386 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.