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Note: Sucanat is a non-refined cane sugar, the rawest form of white sugar. Not to be confused with brown sugar or turbinado, this sugar retains its full molasses content, lending a molasses flavor to any food item. Sucanat is a diabetic-friendly sugar because when it breaks down in the body it requires a longer processing time, so the body is not flooded with sugar all once. Rather, the sugar is distributed gradually, creating NO GLUCOSE SPIKE. Insulin levels remain normal. Sucanat can be found at health food markets such as Whole Foods, Akins, etc.
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Bring the water and the sucanat to a boil. Cool completely. This makes a simple syrup.
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In a blender add fruit, syrup, and lime juice. Blend smooth.
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Pour mixture into an ice cream freezer and follow instruction manual directions for your particular machine. Depending on your machine and the type of fruit, the freeze time may be 25-45 minutes. If the sorbet is not as firm as you like, transfer to a freezer proof container and allow to set for 30 minutes to an hour.
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Variations:
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Mango coconut: Substitute coconut milk for water and leave out sucanat; the mango is sweet enough alone. The coconut milk adds extra creaminess.
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Pina Colada: Use pineapple and coconut milk. If you need more sweetness, make the simple syrup and add 1/8 cup to the mix. You can even sneak in a little rum, but this will add to the freezing time.
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Triple Berry: Use strawberries, raspberries, and blueberries.
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Blueberry Peach
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Watermelon mint: Use diced, seeded watermelon, and mint leaves boiled with the water and sucanat. Discard leaves after syrup has cooled.
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Get adventurous and try your own combination. These ideas are just to get you started. Have fun!
