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.
Prep Time 10 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 25 minutes
- 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