Low Carb Rhubarb Sorbet with Gin

This rhubarb sorbet with gin is a delightfully refreshing and pretty way to finish a meal. Low carb, sugar free, dairy free, and keto recipe.

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So as you may have noticed from my pickled rhubarb and rhubarb jam recipes - I'm somewhat obsessed with this ingredient! And the different ways I've used it demonstrate just how versatile rhubarb can be! After a long winter - this bright pop of color is just what I need, and so for my next recipe I decided to make it into a sorbet. 

I've added the gin partly because of the flavor, partly because I love gin (well, I am British!!!), and partly because the alcohol helps keep the sorbet from freezing rock hard. I used four tablespoons and you could definitely taste the gin (it works out to one tablespoon per serving), but you could always halve that and the recipe would still be delicious.

And here's another rhubarb photo. 

Love gin? Check out all my low carb gin drinks!

How to Make a Low Carb Rhubarb Sorbet with Gin

To make the sorbet, trim the rhubarb and roughly chop. Add it to a saucepan with water, low carb sweetener (use your preferred granular sweetener that is equal in volume and sweetness to sugar - I used Lakanto - a monkfruit blend), and lemon juice.

Cook over a medium heat until the sweetener has dissolved, then cover and cook for about 15 minutes or until the rhubarb has completely broken down.

Let the mixture cool slightly, then stir in the gin. Transfer it to a blender and blend until smooth. Add in a few drops of red food dye if desired. Transfer the mixture to a jug and chill in the fridge for at least an hour. 

After that time, pour it into an ice cream maker.

Follow the manufacturer's instructions but make sure the ice cream doesn't freeze solid. When it can hold its own shape, transfer it to a container, cover, and freeze until solid. 

Soften in the fridge for 10-15 minutes before serving. 

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Rhubarb Sorbet with Gin

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This rhubarb sorbet with gin is a delightfully refreshing and pretty way to finish a meal. Low carb, sugar free, dairy free, and keto recipe.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Freezing Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Makes: 2 Cups

Net Carbs: 3

Calories: 33

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 10 oz rhubarb trimmed and roughly chopped
• ½ cup water
• ½ cup low carb sweetener
• 1 tbs lemon juice
• 2-4 tbs gin
• 1-2 drops red food dye optional

Equipment

• Cuisinart 1.5 Quart Frozen Yogurt Ice cream maker, White

Step-by-Step Instructions

 

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1. Add the rhubarb, water, low carb sweetener, and lemon juice to a saucepan.
2. Cook over a medium heat until the sweetener has dissolved, then cover and cook for about 15 minutes or until the rhubarb has completely broken down.
3. Let the mixture cool slightly, then stir in the gin. Transfer it to a blender and blend until smooth. Add in a few drops of red food dye if desired.
4. Transfer the mixture to a jug and chill in the fridge for at least an hour.
5. After that time, pour it into an ice cream maker. Follow the manufacturer’s instructions. When it can hold its own shape, transfer it to a container, cover, and freeze until solid.
6. Soften in the fridge for 10-15 minutes before serving.

Nutrition

Calories: 33kcalCarbohydrates: 4gSodium: 4mgFiber: 1gNet Carbs: 3g

Notes

Makes about 2 cups of sorbet. 

3g net carbs per serving of approximately half a cup.

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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.