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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.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 25 minutes
Servings 4
Calories 33kcal
Author Georgina from


  • 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


  • Add the rhubarb, water, low carb sweetener, and lemon juice to a saucepan.
  • 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. 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.


Makes about 2 cups of sorbet. 
3g net carbs per serving of approximately half a cup.


Calories: 33kcal | Carbohydrates: 4g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 204mg | Fiber: 1g | Sugar: 0g | Vitamin A: 70IU | Vitamin C: 7.1mg | Calcium: 61mg | Iron: 0.2mg