Sugar Free Raspberry Sorbet

This Sugar Free Raspberry Sorbet is made with monk fruit sweetener instead of sugar making this sorbet is a healthier alternative to traditional ice cream. Blended with frozen raspberries, water, and a pinch of salt, this sorbet is the perfect combination of fruity and refreshing.

Check out my Sugar Free Chocolate Sorbet and my Mango Nice Cream for more dairy free desserts!

This recipe is for sugar free raspberry sorbet is a healthier alternative to traditional ice cream as it uses monk fruit sweetener instead of sugar. Churned in an ice cream maker, it creates a smooth and creamy texture that's sure to satisfy your sweet tooth.

The recipe is simple and easy to follow, making it the perfect dessert for anyone looking to satisfy their sweet tooth without the added sugar.

Why You'll Love This Recipe

• Healthy alternative. This sorbet is a healthier alternative to traditional ice cream as it uses monk fruit sweetener instead of sugar, making it a great option for people who are health-conscious.
• Sweet and tangy flavor. The combination of frozen raspberries, water, salt, and monk fruit sweetener creates a sweet and tangy flavor that's sure to satisfy your sweet tooth.
• Smooth and creamy texture. Using an ice cream maker, this recipe creates a smooth and creamy sorbet that's perfect for a hot summer day.
• Easy to make. This recipe is simple and easy to follow, making it accessible for anyone, even those with little to no experience in the kitchen.
• Versatile. It's perfect for any occasion and can be served at barbecues, picnics, or even as an after-dinner dessert.

Ingredients You'll Need

• Monk Fruit Sweetener: A natural, calorie-free alternative to sugar and is used to sweeten the sorbet.
• Water: Used to create a smooth texture in the sorbet.
• Salt: Added to enhance the flavors in the sorbet.
• Frozen Raspberries: The main flavor component in the sorbet.

Step-By-Step Instructions

Step 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.

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

Step 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.

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

Step 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.

Step 6: If a firmer consistency is preferred, 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. 

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Use ripe raspberries. Using ripe raspberries will result in a sweeter and more flavorful sorbet. If the raspberries are not quite ripe, add a bit more monk fruit sweetener to compensate.
• Chill the mixture before churning. It's important to chill the mixture before churning it in the ice cream maker. This will help ensure that the sorbet freezes properly and has a smooth texture.
• Soften the sorbet before serving. If the sorbet has been stored in the freezer for a while, it may be a bit hard. Let it sit out on the counter for a few minutes to soften before serving.
• Experiment with different flavors. Feel free to experiment with different flavors by adding different fruits or extracts. You can also try using different sweeteners, like stevia or erythritol, in place of the monk fruit sweetener.

Variations

• Different fruits: Try using different fruits, like strawberries, blackberries, or mixed berries, for a different flavor.
• Herbs and spices: Add a touch of herbs, like mint or basil, or spices, like cinnamon or cardamom, for a unique twist.
• Yogurt or cream: Add a dollop of yogurt or a splash of cream for a richer, creamier sorbet.

Storing

Transfer the sorbet to an airtight container. Cover the surface of the sorbet with plastic wrap or parchment paper to prevent freezer burn. Most sorbets will stay fresh for up to 2-3 months. However, it's best to consume the sorbet within the first month to ensure maximum flavor and texture.

Recipe FAQ's

More Dairy Free Recipes You'll Love

If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

Sugar Free Raspberry Sorbet

5 from 16 votes

By Kate

Indulge in a sweet and tangy treat with this sugar free raspberry sorbet. Blended with frozen raspberries, water, and a pinch of salt, this sorbet is the perfect combination of fruity and refreshing.

Pin Recipe Print Recipe Save RecipeSaved!

Prep 3 hours hrs

Churn Time 20 minutes mins

Total 3 hours hrs 20 minutes mins

Servings 10 Servings

Calories 42kcal

Cook ModePrevent your screen from going dark

Special Equipment

• ▢
  Ice Cream Maker
• ▢
  Stainless Steel Mixing Bowls
• ▢
  Measuring Spoons and Cups

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 cups water
• ▢ 1 ½ cups monk fruit sweetener
• ▢ ⅛ teaspoon salt
• ▢ 4 cups frozen raspberries thawed

Instructions

 

• 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.
• Add the salt and the raspberries. Transfer the mixture to a blender and blend until smooth. 
• 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.
• Cover and refrigerate for 2 to 3 hours, or overnight.
• 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.
• 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

• Using ripe raspberries will result in a sweeter and more flavorful sorbet. If the raspberries are not quite ripe, add a bit more monk fruit sweetener to compensate.
• It's important to chill the mixture before churning it in the ice cream maker. This will help ensure that the sorbet freezes properly and has a smooth texture.
• If the sorbet has been stored in the freezer for a while, it may be a bit hard. Let it sit out on the counter for a few minutes to soften before serving.
• Feel free to experiment with different flavors by adding different fruits or extracts. You can also try using different sweeteners, like stevia or erythritol, in place of the monk fruit sweetener.
• Storing: Transfer the sorbet to an airtight container. Cover the surface of the sorbet with plastic wrap or parchment paper to prevent freezer burn. Most sorbets will stay fresh for up to 2-3 months. 

Nutrition

Calories: 42kcalCarbohydrates: 11gProtein: 2gFat: 1gSodium: 17mgFiber: 6gSugar: 4g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Tried this recipe?Give it a star rating and leave a comment below!