By The Canadian Living Test Kitchen
This recipe makes 20 servings
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This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Here's the perfect refresher for showers, family gatherings and parties.
In saucepan, bring sugar and 3 cups (750 mL) water to boil, stirring; reduce heat and simmer for 1 minute. Remove from heat. Transfer 2 cups (500 mL) to food processor. Add raspberries; pur?until smooth. Pass through fine sieve to remove seeds. Freeze in ice-cream machine according to manufacturer's instructions until firm, about 20 to 30 minutes. Transfer to airtight freezer container. Freeze container for about 2 hours or until firm.
Meanwhile, peel and core kiwifruits. Pur?with 1-1/2 cups (375 mL) of the remaining sugar syrup and lime juice until smooth. Pass though sieve. Repeat freezing in ice-cream machine as for raspberry sorbet. Freeze in separate airtight container.
Meanwhile, peel and pit mango. Pur?with remaining sugar syrup and lemon juice until smooth. Pass through fine sieve. Repeat freezing in ice-cream machine as for kiwi. Freeze in separate airtight container.
To serve, scoop sorbet into balls.
Additional information :
Tip: If you don't have an ice cream machine, pour pur? mixtures into separate shallow metal pans; freeze for 3 to 4 hours or until almost firm. Break into chunks and transfer to food processor, 1 flavour at a time; pur?until smooth. Transfer to separate airtight freezer containers. Freeze containers for about 2 hours or until firm.
Source : © CanadianLiving.com
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