Gluten-free Sorbet
Blueberry Lemonade Italian Ice
A blueberry and lemonade Italian ice with a tart, fruity bite. Freeze the pint, then spin.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 60 g | 3 tbsp | blueberry jelly | |
| 600 ml | 2½ cups | lemonade |
Ingredients
Method
- Pour the base into a pint.
- Stir until the jelly has dissolved into the lemonade. Top up with the rest of the lemonade to the max fill line and whisk together.
- Put the lid on and freeze for 24 hours.
- Press: SORBET Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and press full, then select sorbet.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 67 kcal
- Fat
- 0 g
- of which saturates
- 0 g
- Carbohydrate
- 17 g
- of which sugars
- 15 g
- Fibre
- 0 g
- Protein
- 0 g
- Sodium
- 10 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 6 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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