A light and refreshing sorbet


  • 2/3 cup warm water
  • 3/4 cup Health Garden Xylitol
  • 2 tablespoons blackberry or raspberry preserves
  • 4 cups frozen blackberries or raspberries, thawed
  • 2 tablespoons fresh lemon juice


  1. Combine water, Xylitol and preserves in medium mixing bowl, stirring until jam dissolves.
  2. Puree blackberries (or raspberries) with lemon juice in blender or food processor. To remove seeds, force through a fine strainer into bowl. Add sweetener mixture and stir well to combine. Chill until cold.
  3. Pour into shallow metal cake pan and put in freezer until solid; about 6 hours.
  4. Break into chunks and process in a food processor until smooth

Leave a comment

Your email address will not be published. Required fields are marked *