This is a berry sorbet with a touch of double cream for just a bit of creaminess. I use Splenda to save on carbs.
As with most homemade frozen desserts, this one freezes very solid. Using the microwave to defrost it some will do the trick.
Here is one way to test for sweetness: "Egg Test for Sorbet. The best sorbets are made not by exact measurements, but rather by balancing the sweetness of a particular batch of fruit to assure the best flavor and consistency. Too much sugar will prevent the sorbet from freezing and will overwhelm the fruit; too little makes an unpleasantly tart, icy sorbet. To achieve the optimal balance, rinse a raw egg and carefully drop it, in its shell, into the fruit mixture. When the mixture is in balance, the egg will be partially floating, exposing a circle the size of a dime to a nickel above the surface." (Tip from food website.) - 28 May 2010 (Review from Allrecipes US | Canada)
Refreshing and tasty! I made a simple syrup with a half cup water, half cup sugar, heating until dissolved, and opted for a true sorbet by omitting the cream - although it would make a very nice frozen dessert with it. I always taste the fruit first, and since my berries were sweet I knew the reduced sugar would work in this. I pureed the blueberries, raspberries and blackberries in my blender - maybe a food processor would grind the seeds better, but I definitely needed to strain the mixture to get the seeds out. It was a little soft when done - perhaps because I used fresh instead of frozen fruit? - but I popped it in the freezer for about 20 minutes and ended up with the firmer texture I was looking for. Will definitely make this again! - 08 Aug 2008 (Review from Allrecipes US | Canada)
This is so good! I used 3/4 cup regular white sugar with the 1 cup water and a bag of frozen mixed fruit with the heavy cream and it was so good. It froze perfectly in the freezer after I took it out of the ice cream maker. Will make this a lot over the summer!! - 27 Mar 2006 (Review from Allrecipes US | Canada)