Sugar-Free Raspberry Sorbet

Name: Sugar-Free Raspberry Sorbet
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 300 g (2⅓ cups) raspberries (fresh or frozen); 90 g (½ cup) sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight), allulose or xylitol, not erythritol; 100 ml (¼ cup + 3 tbsp) water; 15 ml (1 tbsp) fresh lemon juice

Bright, tangy raspberry sorbet sweetened with allulose. Dairy-free, vegan and smooth, with no added sugar.

Hands-on: 10 min
Freeze: 24 h
Program: Sorbet
Makes: 4 servings6 servings

Low calorie No added sugar Vegan

Good forSummer Healthy

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 126 g), estimated

35kcal

0.7 gProtein

0.4 gFat

7.3 gCarbs

2.7 gSugar

44kcal

1 gProtein

1 gFat

9 gCarbs

3 gSugar

Whole tubpint: 177 kcal, 4 g protein266 kcal, 6 g protein (709 ml24 oz). No common allergens in the ingredients. The sweetener is counted as allulose; xylitol adds more calories.

Ingredients

4 ingredients

Measure in

TubPint size

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457 of 473 ml685 of 709 ml

In the tubpintScale reads

300 g (2⅓ cups)570 ml (300 g)2⅓ cups (300 g)450 g (3⅔ cups)850 ml (450 g)3⅔ cups (450 g)raspberries (fresh or frozen)raspberries (fresh or frozen)raspberries (fresh or frozen)
90 g (½ cup)110 ml (90 g)½ cup (90 g)135 g (¾ cup)170 ml (135 g)¾ cup (135 g)sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight)sugar-free sweetener (allulose, or a blend that replaces sugar 1:1 by weight)allulose or a 1:1 granulated sweetenerallulose or xylitol, not erythritol
100 ml (¼ cup + 3 tbsp)100 ml¼ cup + 3 tbsp (100 ml)150 ml (⅔ cup)150 ml⅔ cup (150 ml)waterwaterwater
15 ml (1 tbsp)1 tbsp (15 ml)1 tbsp (15 ml)25 ml (1½ tbsp)1½ tbsp (25 ml)1½ tbsp (25 ml)fresh lemon juicefresh lemon juicefresh lemon juice

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Steps

Blend 300 g raspberries570 ml raspberries2⅓ cups raspberries450 g raspberries850 ml raspberries3⅔ cups raspberries, 90 g sugar-free sweetener110 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener135 g sugar-free sweetener170 ml sugar-free sweetener¾ cup allulose or a 1:1 granulated sweetener, 100 ml water100 ml water¼ cup + 3 tbsp water150 ml water150 ml water⅔ cup water and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice until smooth.
Press the purée through a sieve to remove the seeds.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with a few fresh raspberries and a mint leaf.

My notes

Tips

Sorbet needs a sweetener that softens like sugar, so allulose works best. Where it is not sold, use the same amount of xylitol, which keeps sorbet soft too (keep it away from dogs: xylitol is poisonous to them). Erythritol and stevia blends freeze rock hard in sorbet. Xylitol has more calories than allulose: about 95 kcal per serving instead of 44.
Frozen raspberries work well. Thaw them first so they blend smooth.
Leftovers: smooth the top flat, refreeze, then run Sorbet again before serving.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

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Why it works

Without the fat of ice cream, sorbet relies on its sweetener to stay soft. Allulose lowers the freezing point like sugar, so the tubpint spins smooth instead of icy.

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