Low-Carb Berry Sorbet
Rikke SvartangenLow-Carb Berry Sorbet
Low-Carb Food Co
6
15 minutes
4 hours
50
French
Desserts
This no-churn, low-carb berry sorbet, is the perfect cooler. The sorbet can be made up to a month in advance, so its also great for any last-minute guests, or on hot summer days when you just fancy a refreshing treat.
Ingredients
110g Stevia & Erythritol
120ml Filtered Water
3 tbsp Lime Juice
300g Fresh or Frozen Strawberries
245g Fresh or Frozen Raspberries
1 tbsp MCT, Macadamia, Almond or Walnut Oil
Directions
Mix the water and sweetener together in a pan. Keep mixing while on high heat for 5 minutes until the consistency is like syrup.
Stir in the lime juice, while you allow it to cool slightly.
Place the berried 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.
