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Because I’m watching my calorie intake, I don’t make ice cream that often, but I have found that fresh-fruit sorbets are also a nice, lower-calorie icy treat on a summer’s day. They are relatively easy to put together and can be ready in minutes. They also can be made with a variety of fruits and combinations. Here’s a recipe I originally found online and modified to suit my tastes a little more.

The small amount of alcohol, which is an optional ingredient, prevents the sorbet from freezing into a solid block. If you’d rather not use it, allow about five minutes for the sorbet to thaw before serving.

Blueberry-Mint Sorbet

4 cups (2 pints) blueberries, rinsed
Leaves from 2 sprigs mint (about 1 tablespoon)
3/4 cup sugar
Juice of 1 lemon (about 2 tablespoons)
1 tablespoon vodka, optional

Place metal canister of ice cream maker in freezer. Puree blueberries, mint leaves, sugar and 1/2 cup water in food processor or in batches in blender, taking care not to overprocess. Put puree in small bowl with lemon juice and vodka, if using, and place bowl in ice bath. Chill and stir until sugar dissolves, about 20 minutes. Pour puree into chilled canister and process according to manufacturer’s instructions, about 30 minutes, or until frozen. Serve immediately or store in glass or plastic container with lid in freezer.

Servings: 6. Serving size: 1 cup. Per serving: 159 calories, 0.8 g protein, 0.3 g fat, 39.7 g carbohydrates, 2.5 g dietary fiber, 1 mg sodium, 34.9 g sugars