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Sugar-Free Raspberry Sorbet

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Sugar-free raspberry sorbet is a great way to satisfy your sweet tooth without the added sugar. Great for a snack or after dinner.

raspberry sorbet scooped in a white bowl with a spoon

Now that we’re in the throes of summer, I’m reaching for cold treats more than ever. I’ve been pulling out my ice cream maker a lot because it makes these treats so much easier to make.

This sugar-free raspberry sorbet is a great option because it’s made with fresh raspberries and no added sugar. It’s also dairy free, so perfect for those who are lactose intolerant or avoid dairy altogether.

raspberry sorbet scooped in a white bowl

What are the health benefits to raspberries?

Raspberries are a great source of fiber and they provide more than half of the recommended daily intake for vitamin C. They contain many other important vitamins and minerals as well.

raspberry sorbet scooped in a white bowl with a spoon

Why you’ll love this recipe

  • Easy to make
  • Satisfies your sweet tooth
  • Guiltless sweet treat
  • Made with a refined sugar substitute
raspberry sorbet scooped in a white bowl with a spoon

Ingredients

What you’ll need to make this recipe.

raspberry sorbet scooped in a white bowl with a spoon

How to make this recipe

Start by preparing a simple syrup with the water and sweetener.  

1 – Place the water and the sweetener in a medium size saucepan set over medium-low heat. Cook mixture until the sweetener is fully dissolved.

2 – Add the salt and the raspberries. Transfer the mixture to a blender and blend until smooth. 

3 – Strain the mixture through a fine mesh strainer to remove the seeds. It is helpful to use a wooden spoon or spatula to aid in passing the purée through the strainer.

4 – Cover and refrigerate for 2 to 3 hours, or overnight.

5 – Once the mixture is chilled, pour it into the ice cream maker and let it churn for approximately 20 minutes until the sorbet has a soft, creamy texture.

6 – If a firmer consistency is required, transfer the sorbet into an airtight container and freeze it for a couple hours. Remove the container from the freezer about 15 minutes before serving. 

raspberry sorbet scooped in a white bowl with a spoon

How do I store my sorbet?

Store sorbet in a freezer safe, airtight container. It will last for about 1 month the freezer, as long as it is stored properly. When you’re ready to eat it again, remove from freezer for a few minutes so it can soften a little first. 

Calories per serving (approximately 1/2 cup): 42

Yield: 10 Servings

Sugar-Free Raspberry Sorbet

raspberry sorbet scooped in a white bowl with a spoon side view

Sugar-free raspberry sorbet is a great way to satisfy your sweet tooth without the added sugar. Great for a snack or after dinner.

Prep Time 3 hours
Churn Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 2 cups water
  • 1 1/2 cups monk fruit sweetener
  • 1/8 teaspoon salt
  • 4 cups frozen raspberries, thawed

Instructions

  1. Start by preparing a simple syrup with the water and sweetener. Place the water and the sweetener in a medium size saucepan set over medium-low heat. Cook mixture until the sweetener is fully dissolved.
  2. Add the salt and the raspberries. Transfer the mixture to a blender and blend until smooth. 
  3. Strain the mixture through a fine mesh strainer to remove the seeds. It is helpful to use a wooden spoon or spatula to aid in passing the purée through the strainer.
  4. Cover and refrigerate for 2 to 3 hours, or overnight.
  5. Once the mixture is chilled, pour it into the ice cream maker and let it churn for approximately 20 minutes until the sorbet has a soft, creamy texture.
  6. If a firmer consistency is required, transfer the sorbet into an airtight container and freeze it for a couple hours. Remove the container from the freezer about 15 minutes before serving. 

Notes

I use the Lakanto brand for the monk fruit sweetener.

Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 42Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 17mgCarbohydrates: 11gFiber: 6gSugar: 4gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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Mango Nice Cream

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Very Berry Nice Cream

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I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

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Gloria

Tuesday 11th of August 2020

I just went to the local ice cream store, to find the shelves basically bare. I think I will make this instead. I know it will be a hit with the grankids.

simplylowcal

Tuesday 11th of August 2020

That sounds great, Gloria. :)

Choclette

Tuesday 11th of August 2020

Absolutely perfect for this weather. Sorbet is so refreshing and raspberries, so delicious. I'm making and eating rather too much ice-cream at the moment, it's just so hot! But something a little lighter is no bad idea.

simplylowcal

Tuesday 11th of August 2020

It's been so warm here that these cool treats are a lifesaver!

Kay

Tuesday 11th of August 2020

This looks like the perfect summer dessert and i could really eat this right now as its sooooo hot right now, in the UK. Will have try this out very soon :) Thanks for sharing!!

simplylowcal

Tuesday 11th of August 2020

Thanks, Kay. I hope you enjoy it. :)

Colleen

Monday 3rd of August 2020

This looks so refreshing! I've never heard of monk fruit sweetener and now I must Google it.

simplylowcal

Monday 3rd of August 2020

Thanks! It's really amazing! I use it all the time now. :)

Noelle

Monday 3rd of August 2020

This was so delicious! I love that it is sugar free, making again soon!!

simplylowcal

Monday 3rd of August 2020

Thanks, Noelle. :)

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