Berry Burst Sorbet
Ingredients
- 1 cup Splenda granular
- 1 cup water
- 1 ½ cups frozen blueberries, thawed
- 1 ½ cups frozen strawberries, thawed
- 11/2 cups frozen raspberries, thawed
- ½ cup of heavy cream (optional)
Directions
- In a large measuring cup, dissolve Splenda in water.
- In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
- Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some right away! Then freeze the rest.
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