1

Stir milk and xylitol in a small saucepan over medium heat for 2 minutes or until xylitol has dissolved. Transfer to a shallow freezer-proof dish (that will fit in your freezer) and set aside for 5 minutes to cool slightly.

2

Stir in juice (see tip). Freeze for 1 hour. Stir with a spatula to break up any lumps. Freeze for 1 hour. Process in a food processor until smooth. Return to dish and freeze for 1 hour. Process mixture again and return to dish. Freeze for 1 hour or until sorbet is a soft-serve consistency. Serve immediately or freeze until ready to serve (allow to soften slightly before scooping).