This raspberry and redcurrant sorbet is tart, sweet and refreshing! It's also low carb, keto friendly, dairy free, and sugar free!
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Recently I went with my neighbor to a farmer's market that she knows. It reminded me of when we went last year and I found some redcurrants - and made low carb redcurrant muffins! Unfortunately I couldn't see any for sale on this occasion, but luckily for me she went to a different market the next week and found some for me! I decided to make a sorbet, and add some raspberries in for good measure.
The key to making low carb sorbet is the sweetener that is used. I tend to get very bad results with erythritol products: the taste is fine but it freezes rock solid and can take 30 minutes to thaw enough so that it can be scooped! The answer is allulose: although it may sound new, it was actually first identified in the 1930s, and can be sourced from foods such as raisins, jackfruit, and dried figs. As well as having no impact on blood sugar levels, it's a monosaccharide, which means that it significantly depresses the freezing point of frozen goods. It's stable in frozen conditions but it doesn't have the "cooling effect" of some other sweeteners.
How to Make a Low Carb Raspberry and Redcurrant Sorbet
Add water and allulose sweetener to a small saucepan and cook over a medium heat until the sweetener has dissolved. Let cool.
Place the fruit into a blender, together with the syrup and some water. Blend until smooth. Taste for sweetness and add more allulose if necessary - it all depends on the sweetness of the fruit and your own preference.
Push the mixture through a fine meshed sieve - don't skip this step because you really don't want pips and other bits in your sorbet! Chill the mixture in the fridge for at least an hour (or overnight is fine too!).
Churn in an ice cream maker - I've had this Cuisinart one for years and it's so good!
Transfer to a container and freeze for at least two hours. To serve, remove from the freezer five minutes before required.
Garnish with a sprig of redcurrants if you have any left! By the way, I've listed the serving size as quarter cup - which might not seem like very much. But a little goes a long way with this sorbet!
You might also like my new recipe for a low carb redcurrant margarita!
📖 Recipe
Low Carb Raspberry and Redcurrant Sorbet
Ingredients
Equipment
Step-by-Step Instructions
- Add the water and sweetener to a small saucepan and cook over a medium heat until the sweetener has dissolved. Let cool.
- Place the fruit into a blender, together with the syrup and some water. Blend until smooth. Taste for sweetness and add more sweetener if necessary - it all depends on the sweetness of the fruit and your own preference.
- Push the mixture through a fine meshed sieve - don't skip this step because you really don't want pips and other bits in your sorbet! Chill the mixture in the fridge for at least an hour (or overnight is fine too!).
- Churn in an ice cream maker.
- Transfer to a container and freeze for at least two hours.
- To serve, remove from the freezer five minutes before required. Garnish with a sprig of redcurrants if you have any left!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Gini says
Where did you buy your allulose sweetener please? When I click on your link, or go through Amazon, there is only erythritol or Sukrin. Or is that the same thing?
Georgina says
Are you in the UK by any chance? I don't think you can buy it there I'm afraid. Xylitol would be a good alternative as long as you don't have dogs.