Mardi Gras Champagne Sorbet

Mardi Gras Champagne Sorbet

A light and refreshing dessert for Mardi Gras: blueberry, lime and lemon sorbets made lively with sparkling wine. See note for making without an ice cream maker.

Notes

If you don't have an ice cream maker, you can add the fruit, sweetener and Champagne mixture to a shallow pan. Place in the freezer and after 15 minutes or so, scrape up the mixture with a fork, breaking up the icy crystals. Continue to do this every 15 minutes until firm. Pack in a freezer container. If it becomes too hard to scoop easily, allow to sit at room temperature for about 10 minutes.

Yield: 4

Author: Louisiana Supper Club

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Mardi Gras Champagne Sorbet

Bright, fresh low carb fun.

prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

• 3/4 cup lemon juice
• 3/4 cup lime juice
• 2 cups blueberries, rinsed and divided
• 8 tbsp Swerve or other granulated sugar substitute, divided
• 2 1/4 cups sparkling wine or Champagne

instructions:

How to cook Mardi Gras Champagne Sorbet

1. For lemon sorbet, add lemon juice, 2 tbsp sweetener and 3/4 cup Champagne to blender. Purée until smooth, about 1 minute. Taste for sweetness; it should be fairly sweet as freezing will diminish the sweetness. Freeze in ice cream maker until fairly firm, about 30 minutes. Remove to a container and freeze.
2. For the lime sorbet, add lime juice, 2 tbsp sweetener and Champagne to blender. Proceed as in step above.
3. For the blueberry sorbet. Add 2/3 of the berries to a small saucepan over medium heat. Cook for 5-6 minutes until berries are soft and juice is syrupy. Add to blender with remaining raw berries, 2 tbsp sweetener and Champagne. Proceed as in first step.

Calories

170

Fat (grams)

0.31

Carbs (grams)

21

Fiber (grams)

2

Net carbs

18

Sugar (grams)

10.11

Protein (grams)

1

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