Low Carb Berry Sorbet- No-Churn Low-Carb Berry Sorbet
There’s something so refreshing about sorbet on a sunny day. The store bought ones are loaded with sugar but this low-carb, dairy-free berry fruit sorbet uses a keto-friendly sweetener and fresh berries for the ultimate in low-carb summer treats.
Ingredients (makes 6 servings)
- 1/2 cup + 1 tbsp granulated Swerve or Erythritol (110 g/ 3.9 oz)
- 1/2 cup filtered water (120 ml/ 4 fl oz)
- 3 tbsp lime juice - about 1 lime (45 ml)
- 2 cups fresh or frozen strawberries (305 g/ 11 oz)
- 2 cups fresh or frozen raspberries (245 g/ 8.7 oz)
- 1 tbsp MCT oil or macadamia oil, almond oil or walnut oil (15 ml)
Instructions
- Place the water and sweetener in a pan. Heat on quite a high heat for 4 - 5 minutes until like a syrup. Stir through the lime juice. Allow to cool slightly. If it sets, gently heat again until melted.
- Place the berries in a blender and blitz until smooth.
- Strain through a muslin cloth or fine wire sieve and discard the pith (or skip this step if you don't mind seeds in your sorbet). Stir the keto syrup and MCT oil into the berry juice.
- Pour into a small non stick loaf tin, cover with cling film or lid and freeze for 3 to 4 hours, or overnight, until fully set.
- Run the sides of the tin under the warm water tap to remove the frozen sorbet. Chop into small chunks and place in blender. Blitz until smooth.
- Note: I left mine in the freezer overnight, this is totally fine, you’ll just need to stab it to break into small chunks and repeat the process of blitzing, stirring and re-blitzing, until it all combines. Adding 1 - 2 tbsp of water helps.
- Pour the low-carb berry sorbet back into your loaf tin and freeze until scoop-able. Mine took about an hour. Keep an eye on it though as you don’t want it to fully freeze again. If it does, you just simply repeat the blitzing step above.
Scoop and enjoy!
Store in the freezer for up to 1 month. It will set hard again so simply, chop, blitz and pop back in the freezer to set.
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