• Ingredients: 26
  • Serves: 6

Apple and blackberry sorbet with sugar, light corn syrup.

Ingredients

For caponata

  • 1 tbsp. paprika
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground allspice
  • 1/4 tsp. cinnamon
  • 1 medium eggplant , cut into 1-inch cubes
  • 1 small red bell pepper, cut into 1/2-inch pcs.
  • 1 small yellow bell pepper, cut into 1/2-inch pcs.
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup water
  • 3 tbsps. fresh lemon juice
  • 2 tbsp. sugar
  • 1 medium zucchini, cut into 3/4-inch cubes
  • 10 oz. Italian bread
  • 1/2 cup packed fresh basil leaves, washed well and spun dry.

MANGO SORBET

  • 8 hollowed-out mango halves
  • Fresh boysenberries
  • Fresh mango slices

For black grape sorbet

Add and cook soup 30 seconds:

For serving:

Directions

  1. Step 1 Combine apples, blackberries and water in heavy large pot or Dutch oven. Bring to boil over medium-high heat.

    For this step you will need

  2. Step 2 Cover, reduce heat to medium and simmer until fruit is tender, stirring occasionally, about 20 minutes.
  3. Step 3 Transfer to sieve set over large bowl. Press to force through as much fruit and liquid as possible.
  4. Step 4 Return puree to same pot. Add sugar and corn syrup. Stir over low heat just until sugar dissolves. Spoon puree into 13x9x2-inch glass dish.

    For this step you will need

  5. Step 5 Break up frozen puree into chunks. Place in processor; puree. Return to same dish; cover and freeze until firm enough to hold shape in spoon, at least 1 hour.

Nutrition information

Calories 248 Carbohydrates 64 g (21%)
Fat 1 g (1%) Protein 1 g (3%)
Saturated Fat 0 g (0%) Sodium 14 mg (1%)
Polyunsaturated Fat 0 g Fiber 8 g (31%)
Monounsaturated Fat 0 g Cholesterol 0