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We have always loved the taste and texture of homemade ice
cream made from half ‘n half, sugar and eggs, but it’s no longer a part of our
diet … sigh. However, on the brighter side, this sherbet is a wonderfully delicious
substitute and can be made with any berry combination.1. In a high-powered blender, puree 1½
cups fresh or frozen mixed berries (I used a combination of raspberries, blueberries and
blackberries).
2. Blend in:
1 cup soy
milk
1 cup cranberry-raspberry
juice
2 Tbsp
Wax Orchards Fruit Sweet
3. Freeze in a 7x11"
glass baking dish until firm but not frozen solid, about 2 hours.
4. Cut into cubes and
blend in high-powered blender until smooth. Pour into a freezer-safe storage container and
freeze again. Serves 4.
NOTE: You can also make this recipe in a traditional
ice cream freezer.
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