Sauce: Combine ingredients in a medium bowl; let stand at least 30 minutes to blend flavors.
Process 1⁄2 cup in food processor until puréed. Spoon into a ziptop bag.
Spoon sauce on each plate; top with a scoop of sorbet. Cut tip off corner of ziptop bag; pipe purée on sorbet.
The sauce is also good on puddings, plain cakes and ice cream.
Planning Tip: The sauce can be refrigerated up to 2 days.
Calories 84 Fat 0g Saturated fat 0g Cholesterol 0mg
Sodium 10mg Carbohydrate 22g Fiber 2g
This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook
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