Usually, when I make sorbet, it turns to ice in the freezer. The cornstarch in this one is like magic -- keeps it silky and soft.
Also, if you have very sweet berries (or just don't like a lot of sugar, like me), use the lesser amount of sugar. On the other hand, my kids love the much sweeter version. Just taste the sorbet base after the sugar has melted into it & adjust it to taste.
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|Serving Size: 1 serving (247g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 14.1mg||0 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.9g|
|Protein 0.1g||0 %|
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Calories per serving: 8
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