Low Carb Raspberry and Redcurrant Sorbet

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!

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Low Carb Raspberry and Redcurrant Sorbet

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Chilling and Freezing Time: 3 hours

Total Time: 3 hours 15 minutes

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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Ingredients

• ¾ cup water
• 1 cup allulose sweetener
• 6 oz fresh raspberries
• 3 oz fresh redcurrants, plus extra for garnish

Instructions

1. Add the water and sweetener to a small saucepan and cook over a medium heat until the sweetener has dissolved. Let cool.
2. 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.
3. 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!). 
4. Churn in an ice cream maker. 
5. Transfer to a container and freeze for at least two hours.
6. To serve, remove from the freezer five minutes before required. Garnish with a sprig of redcurrants if you have any left!

Notes

2.8g net carbs per serving of ¼ cup.

Nutritional data is best estimate as some of the pulp of the fruit is not included in the final dish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Professional 72oz Countertop Blender, Black
• 
  Allulose Keto Sweetener, Zero Net Carbs
• 
  Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, White

Nutrition Information

Yield 6 Serving Size ¼ cup
Amount Per Serving Calories 23Total Fat 0.2gSaturated Fat 0gTrans Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 5.3gNet Carbohydrates 2.8gFiber 2.5gSugar 2.3gProtein 0.5g