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This is a refreshing summery sorbet that makes a beautiful presentation when served atop fresh peach halves. Impress your guests (or your family) with an extremely simple dessert that looks like something from a fancy restaurant! Even the name makes it sound fancy. I guess my three years of high-school French did me some good after all. I thought that “Berry Lime Sorbet over Peaches” sounded too drab, so I translated the last part into French.
Berry Lime Sorbet sur la Peche
This is a refreshing summery dessert that is extremely easy to make but looks very impressive. The sorbet in itself is Fuel Pull if made with mostly blackberries or raspberries. If you use mostly blueberries, keep your serving size to a ½ cup or less to stay within FP or S guidelines. This dessert is sugar-free, and the sorbet is low-carb. Inspired by a recipe from the book "A Passion for Ice Cream" by Emily Luchetti. THM:E, Low-fat, Sugar free, Gluten/Egg/Dairy/Nut free
Ingredients
- ½ cup boiling water
- 1 tsp. unflavored gelatin (such as Knox brand)
- ⅛ tsp. salt
- 2 tsp. Truvia
- 2 doonks THM Pure Stevia Extract Powder
- 1 T lime juice.
- 1 qt. berries (raspberries, blackberries, or blueberries; I used 1½ cups blackberries and used blueberries for the rest. If you use more of a tarter fruit, you'll likely need more sweetener.)
- 8-10 peach halves, peeled
Instructions
- Stir the gelatin into the boiling water and set aside.
- In a blender, blend the rest of the ingredients. Add the gelatin water and blend again.
- Refrigerate for 2 hours then freeze in an ice-cream maker according to manufacturer's directions (this recipe makes around one quart of ice cream). Transfer to a freezer-safe container and freeze for 30 minutes or until firm.
- Cut a flat piece off of the bottom of each peach half so it will sit on a plate. Using a small serving spoon, form sorbet quenelles and set them in the peach halves.
Notes
If you don't have an ice cream maker, you could try pouring the mixture into ice cube trays, freezing it, then blending the cubes in a high-powered blender. You may have to add some water or berry puree to get it to mix.
8-10 servings means a small scoop of sorbet per serving. If you're just eating the sorbet, this makes more like 6 servings.
Since it is important to leave the pureed skins in the sorbet in order to blunt your body's insulin spike, this sorbet has a bit of an interesting texture. I enjoyed it all the same, and the flavor is phenomenal, but I would definitely say that a high-powered blender that blends things up very finely would be an asset to this recipe.
If you have sorbet left over, just freeze it. When you want to eat it again, either defrost it a bit in the microwave or let it set out for 10-20 minutes to soften up.
8-10 servings means a small scoop of sorbet per serving. If you're just eating the sorbet, this makes more like 6 servings.
Since it is important to leave the pureed skins in the sorbet in order to blunt your body's insulin spike, this sorbet has a bit of an interesting texture. I enjoyed it all the same, and the flavor is phenomenal, but I would definitely say that a high-powered blender that blends things up very finely would be an asset to this recipe.
If you have sorbet left over, just freeze it. When you want to eat it again, either defrost it a bit in the microwave or let it set out for 10-20 minutes to soften up.
Check out this link to learn how to make a quenelle (fancy egg-shaped sorbet scoop)
Products I Use:
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
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