You won’t see too many fat-free recipes from me, and even fewer fat-free desserts. But I have one that I promise you’ll make over and over again. You’ll need an ice cream freezer, ice, and rock salt.
Raspberry (or Blackberry) Ice
This is not a sherbet or a sorbet. This is a fruit ice. This makes a purple product that is intense, concentrated, pure berry flavor. This is always a hit, and makes a good dessert after a heavy meal. This contains no dairy, only water, so it both freezes and melts rapidly. As soon as it’s done, package it and put it in the freezer.
1 quart raspberries or blackberries (or boysenberries, you get the idea)
1 c. sugar
1 c. water
lemon juice to taste
Add the sugar to the berries and smoosh up some. Add the water, stir, and let sit a good thirty minutes or an hour, until really juicy. Run through a food mill (easier in batches of two or three). Taste. If the berries are tart, you may need to add more sugar (and remember, you want the mix sweeter than the product, so oversweeten it just a bit). Add a few squirts of lemon juice, to taste.
Pour into the freezer container and freeze just like you would ice cream. The minute it’s done, wipe the canister thoroughly with a towel (unless you like salty fruit ice) and put into a container with a tight-fitting lid. Freeze immediately, for at least two hours before you take it out.
