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.

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.

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.

Why you’ll love this recipe

• Easy to make
• Satisfies your sweet tooth
• Guiltless sweet treat
• Made with a refined sugar substitute

Ingredients

What you’ll need to make this recipe.

• Water
• Frozen raspberries
• Salt
• Monk fruit sweetener

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. 

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

Print

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.

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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.

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