Peach, Blackberry & Strawberry Sorbet

1. 1

   Bring water to a boil in a small saucepan; take it off the heat and add sugar. Stir until fully dissolved. Pour the syrup into a heat-safe container, cover it halfway with plastic wrap, and refrigerate until completely cold, 45 to 60 minutes.

2. 2

   Place blackberries, strawberries, and peach slices in a blender and blend until smooth. Add the fruit puree to the chilled sugar syrup and strain to remove the seeds. Stir in lemon juice. Cover and refrigerate until the mixture is cold, about 1 hour.

3. 3

   Pour the mixture into an ice cream maker and freeze following the manufacturer's directions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

• Calories 230.73 kcal Moderate
• Protein 0.08 g Low Source
• Carbs 61.84 g Moderate
• Total Fat 0.0 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 3.73 mg Low Source
• Fiber 5.15 g Moderate
• Sugar 59.58 g High
• Added Sugar 1.65 g Low Source
• Calcium 1.6 mg Low Source
• Iron 0.08 mg Low Source
• Potassium 22.71 mg Low Source
• Vitamin A 4.36 mcg_rae Low Source
• Vitamin C 4.46 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Strawberries 🍓