Fruit Sorbet

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
65
protein 
Trace
sodium 
1 mg
carbohydrates 
17 g
fat 
Trace
fiber  
Trace
cholesterol 
0 mg
Servings 
16 (⅓ cup ea.)
Ingredients 

½ cup water
1 cup cane sugar
3 cups fruit puree, such as mango, raspberry, blueberry, blackberry, peach, apple, apricot or orange
4 Tbsp fresh lemon or lime juice
½ cup water

To make your own fruit puree, puree fruit in a blender, adding a small amount of water to start. Puree until smooth. Strain through a fine mesh strainer to remove seeds, if necessary.All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
Instructions 
  1. In a medium saucepan bring ½ cup water and sugar to a simmer and cook until mixture is clear. Then continue to cook for 2 more minutes, or until the consistency of corn syrup. Cool.
  2. Combine fruit purée lemon or lime juice, second ½ cup water and sugar syrup. Place in blender and puree until smooth. Place in freezer until mixture is partially frozen. Return to blender and puree again. Place in a bowl and freeze for at least 2 hours, or until firm.
To make your own fruit puree, puree fruit in a blender, adding a small amount of water to start. Puree until smooth. Strain through a fine mesh strainer to remove seeds, if necessary.All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.