Low-Carb Berry Sorbet

Low-Carb Berry Sorbet

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. 

Prep Time

15 minutes

Cook Time

5 hours

Servings

6

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

1. Mix the water and sweetener together in a pan. Keep mixing while on high heat for 5 minutes until the consistency is like syrup.
2. Stir in the lime juice, while you allow it to cool slightly.
3. Place the berried in a blender and blitz until smooth.
4. Strain the berries through a muslin cloth (or skip this step if you don’t mind the seeds)
5. Stir in the keto syrup and MCT oil into the berry juice.
6. Pour into a small non-stick loaf tin, cover with cling film or lid and freeze for 4 hours until fully set.
7. 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.
8. Pour the berry sorbet back into the loaf tin and freeze for about 60 minutes. Scoop and enjoy.