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.
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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
Monk fruit sweetener is a great option for a sugar-free sorbet as it has a low glycemic index and is calorie-free. However, other sugar-free sweeteners like stevia or erythritol can also be used.
Yes, you can make this sorbet without an ice cream maker by pouring the mixture into a metal baking pan and freezing it for a few hours. Stir the mixture every 30 minutes to ensure a smooth texture.
Yes, you can 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.
More Dairy Free Recipes You'll Love
Sugar Free Raspberry Sorbet
Special Equipment
Ingredients
- 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
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.
Gloria
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.
Choclette
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.
Kay
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!!
Colleen
This looks so refreshing! I've never heard of monk fruit sweetener and now I must Google it.
Noelle
This was so delicious! I love that it is sugar free, making again soon!!
Carrie Robinson
This is the perfect sweet treat for summertime! I love that it is sugar free. 🙂
Beth Sachs
What an amazing colour pink. Refreshing and delicious and perfect for summer. I love sorbets.