Instant Raspberry Sorbet

This sorbet recipe can come to the rescue when you need an instant sweet fix when counting calories (or not!), or also to easily get kids to east their daily fruit requirements. Most of the time the sorbets that you buy in supermarkets are laden with sugar and are probably made from concentrates anyway. This one preserves all the goodness, vitamins, and minerals in one tasty treat. The only requirement is that you own an ice crushing blender or food processor.

Ingredients

• 300g frozen raspberries
• 1 lemon (or ½ a lemon, and ½ a lime)
• 3 tbsp of sugar
  OR
  3 tbsp Splenda (for no sugar version)

Serves 2 large portions (3 scoops each). 150 kcal for full sugar version, or 80 kcal for no-sugar version.

Place the raspberries in a bowl or blender and blend them thoroughly into a pulp. This may take some attempts until the frozen raspberries get crushed more and more and it gets easier as you go along. Half way through, add the lemon / lime juice, and the sugar / Splenda and mix well with a spoon. Carry on blending and eventually it should look like it has a creamy consistency. That’s it, all done!

Scoop into an ice-cream glass and enjoy this treat!

Note / Warning: If you are using a hand blender, be sure to cover the bowl or recipient as you are blending with a kitchen towel as initially the raspberries may splatter all over creating some mess.