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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.