This strawberry sorbet is wonderfully refreshing, and the addition of vodka makes it a special adult treat! Low carb, sugar free, and keto recipe.
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Ever fancy a frozen treat that is just for you?!? This sorbet is absolutely perfect for cooling down on a hot day, and the addition of vodka does more than keep the kids away, it also prevents it from going super hard. I wrote about all the ways of making SOFT low carb ice cream a while ago – and although not all methods are suitable for a sorbet, enhancing it with alcohol is definitely one of them that works!
Of course, you could definitely make this strawberry sorbet *without* the vodka. But that would be no fun!
Serve this sorbet as a dessert, a refreshing snack, or alternatively divide it into smaller portions for a fancy “palate cleanser” at an adult dinner party!
To make the base of the sorbet, add hulled fresh strawberries to a blender – I love my Ninja blender and I'd be lost without my handy hulling tool! (Note: in the instructions I've said this recipe needs 2 cups of strawberries, which I've always thought is a ridiculous way of measuring fruit that can be different sizes! I meant to weigh them as well but forgot, but I did note down that there are about 8 small-medium strawberries per cup, so around 16 total).
Add your choice of low carb granular sweetener (eg xylitol or Swerve), lemon juice, vodka, and water. Blend until smooth. You could strain or sieve it at this point to remove any remaining strawberry pips, but personally I don't think it's necessary!
Chill the mixture for an hour (unless the strawberries have come straight from the fridge anyway – the mixture will probably be cold enough), then churn in an ice cream maker.
Follow the manufacturer's instructions then transfer to a container and place in the freezer for three hours.
Low Carb Strawberry Sorbet with Vodka
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Ingredients
- 2 cups fresh strawberries hulled
- ½ cup water
- ¼ cup low carb sweetener eg xylitol or Swerve
- 2 tbs vodka
- 1 tbs lemon juice
Instructions
- Add all the ingredients to a blender and blend until smooth.
- Chill the mixture for an hour, then churn in an ice cream maker.
- Follow the manufacturer's instructions, then transfer to a container and place in the freezer for three hours.
Cheri says
Is it possible to use liquid stevia? If so, how much? Would the liquid change the consistency of the Sorbet when frozen? Thank you!
Georgina says
I’m sure it’s possible but as I haven’t tested the recipe with liquid stevia I’m afraid I can’t say how it would turn out. If you try it, please let me know! Georgina