Low-Carb Berry Sorbet
This no-churn, low-carb berry sorbet, is the perfect summer cooler. The sorbet can be made up to a month in advance, so it's also great for any last-minute garden parties, or hot summer days when you just fancy a refreshing treat.
Ingredients
- 110 g Stevia & erythritol
- 120 ml Filtered water
- 3 tbsp Lime juice
- 300 g Fresh or frozen strawberries
- 245 g Fresh or frozen raspberries
- 1 tbsp MCT, macadamia, almond or walnut oil.
Instructions
- Mix the water and sweetener together in a pan. Keep mixing while on high heat for 5 minutes until the consistency is like a syrup.
- Stir in the lime juice, while you allow it to cool slightly.
- Place the berries in a blender and blitz until smooth.
- Strain the berries through a muslin cloth (or skip this step if you don't mind the seeds.
- Stir in 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 4 hours until fully set.
- Run the sides of the tin under warm water to remove the frozen sorbet. Chop into smaller chunks and place in a blender. Blitz until smooth.
- Pour the berry sorbet back into the loaf tin and freeze for about 60 minutes. Scoop and enjoy!
Notes
This sorbet can be stored in your freezer for up to 1 month! It will set hard again, so simply repeat the step of blitzing and pop it back in the freezer to set.
Nutrition
Calories: 50kcalCarbs: 6gProtein: 0.6gFat: 3.5g
Tried this recipe?Let us know how it was!