Fruit Sorbet

Makes 6
Prep 5 m
Freeze 240 m
Freeze or overnight



  1. 1 of 3 In processor, puree pears with syrup, cranberry sauce, lime juice and ginger until completely smooth. Pour into 13 x 9 x 2-inch baking pan. Freeze until solid, 4 hours or overnight.
  2. 2 of 3 Cut pear-cranberry mixture into 1-inch cubes. Place in food processor; process until creamy, tinting with few drops of red food coloring, if desired.
  3. 3 of 3 Serve, or refreeze in covered container, up to 1 week. If too solid, puree before serving. Top with mint.
Nutrition Information for Fruit Sorbet
Servings Per Recipe: 6
Per Serving: 44 g carb., 168 kcal cal., 0 g pro., 0 g Fat, total, 21 mg sodium, 2 g fiber, 0 mg chol., 0 g sat. fat