📝 About This Recipe
Indulge in the bright, tangy essence of summer with this ultra-smooth Raspberry Sorbet, meticulously crafted to be entirely sugar-free. By using a blend of keto-friendly sweeteners and a hint of citrus, we achieve a sophisticated balance of tartness and sweetness that rivals any artisanal gelateria. This refreshing treat offers a velvety texture without the carbs, making it the ultimate guilt-free indulgence for warm afternoons or a palate-cleansing finale to a gourmet dinner.
🥗 Ingredients
The Fruit Base
- 24 ounces Fresh or Frozen Raspberries (thawed if using frozen)
- 2 tablespoons Fresh Lemon Juice (strained to remove pulp)
- 1 teaspoon Lemon Zest (finely grated)
- 1 pinch Sea Salt (to enhance the berry flavor)
The Keto Syrup
- 3/4 cup Allulose or Erythritol Blend (powdered version preferred for smoothness)
- 1/2 cup Water (filtered)
- 1 tablespoon Vegetable Glycerin (optional; prevents the sorbet from freezing rock-hard)
- 1 tablespoon Vodka (optional; keeps the texture soft and scoopable)
- 1/2 teaspoon Pure Vanilla Extract (high quality)
For Garnish
- 6 sprigs Fresh Mint Leaves (for a pop of green)
- 12 pieces Whole Raspberries (reserved for topping)
👨🍳 Instructions
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1
Place the canister of your ice cream maker in the freezer at least 24 hours before you plan to churn to ensure it is completely frozen.
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2
In a small saucepan over medium heat, combine the water and the powdered keto sweetener. Stir constantly until the sweetener is fully dissolved and the liquid is clear.
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3
Remove the syrup from the heat and stir in the vegetable glycerin and vodka (if using). These ingredients are the secret to a soft, professional texture in sugar-free frozen desserts.
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4
In a high-powered blender, combine the raspberries, lemon juice, lemon zest, vanilla extract, and sea salt. Pulse until the mixture is a completely smooth purée.
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5
Pour the raspberry purée through a fine-mesh sieve into a large mixing bowl. Use the back of a ladle or a spatula to press the fruit through, discarding the seeds for a silky finish.
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6
Whisk the cooled keto syrup into the strained raspberry purée until the mixture is well-incorporated and vibrant in color.
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7
Cover the bowl with plastic wrap and refrigerate the mixture for at least 3-4 hours, or until it is thoroughly chilled (below 40°F/4°C).
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8
Once chilled, give the mixture a quick whisk. Turn on your ice cream maker and pour the raspberry base into the frozen canister while the machine is running.
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9
Churn the sorbet according to the manufacturer's instructions, usually about 15-20 minutes, until it reaches the consistency of a thick slush or soft-serve.
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10
Transfer the churned sorbet into a chilled, airtight container. Smooth the top with a spatula.
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11
Press a piece of parchment paper or wax paper directly onto the surface of the sorbet to prevent ice crystals from forming, then seal the lid tightly.
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12
Freeze for at least 4-6 hours to allow the sorbet to 'ripen' and firm up to a perfect scoopable consistency.
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13
Remove the sorbet from the freezer 5-10 minutes before serving to let it soften slightly at room temperature for the best flavor release.
💡 Chef's Tips
Use Allulose if possible; it behaves most like sugar and keeps the sorbet soft whereas Erythritol can sometimes feel grainy. Always strain your purée; raspberry seeds are small and can ruin the luxurious mouthfeel of a professional sorbet. Ensure your raspberry base is ice-cold before churning; if it's even slightly warm, it won't aerate properly in the ice cream maker. If you don't have an ice cream maker, pour the mixture into a shallow pan and whisk every 30 minutes for 3 hours to break up ice crystals. Taste your purée before chilling; if the berries are particularly tart, you may need an extra tablespoon of sweetener.
🍽️ Serving Suggestions
Serve in chilled glass coupes with a few fresh berries and a sprig of mint for a classic look. Pair with a crisp, dry Keto-friendly sparkling wine or Prosecco for a refreshing float. Top with a dollop of unsweetened whipped mascarpone for a creamy, high-fat keto contrast. Serve alongside a low-carb almond flour shortbread cookie for a delightful textural play. Drizzle with a tiny amount of sugar-free dark chocolate ganache for a 'Raspberry Truffle' experience.