Peach-Blueberry Sorbet

Ingredients:

• 2 cups sliced peaches
• 1 cup blueberries
• 2 tbsp. water
• 1 tbsp. honey or agave nectar
• 1 tbsp. lemon or lime juice

Makes 4 Servings (1/2 cup per serving)

1. Place peaches, blueberries, in a wax-paper-lined 15 X 10 X 1-inch baking pan. Cover with waxed paper and freeze about 45 minutes or until partially frozen.
2. In a food processor, combine fruit, honey or agave nectar, and lemon or lime juice. Cover and process until smooth. If desired, garnish with fresh blueberries.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. You can have your sorbet and eat it too. This is a variation of frozen fruit sorbet in the cookbook. The original recipe is Peach-Raspberry Sorbet but I used blueberries in place of the raspberries and I used lime juice in place of the lemon juice. This sorbet was delicious. I also highly recommend adding a touch of passion fruit pulp to the sorbet to make it a little more tart.