Easy Sugar-Free Raspberry Sorbet (Keto, Vegan, Paleo)
Refreshing & creamy raspberry sorbet with just 3 simple ingredients and no sugar! Naturally sweetened and no erythritol. Made in minutes with no ice cream maker!  Jump to Recipe. Jump to Video
Sorbet Shocker: SO much sugar!
Did you know conventional sorbets have LOTS of added sugar? Like CUPS and cups! I thought they were mostly just fruit. But I was wrong!
I saw one at Target has 30 added grams of sugar per serving (!) Woah. And 35 total net carbs. Just in one dessert! Obviously not low-carb or keto-friendly. (And actually not paleo or vegan friendly either. But this one is! Just THREE net carbs)
I found a way to make DELICIOUS and EASY sorbet in minutes with NO added sugar. You’d never know it’s sugar-free! My kids and husband were practically begging for seconds (and thirds!) of this refreshingly smooth fruity dessert.
Now you can make wholesome -mouthwatering- creamy dreamy sorbet at home in less than 5 minutes! It’s so simple!
You’re welcome. 😉
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3 Simple Ingredients
This healthy sorbet is made with natural wholesome ingredients and no artificial flavors, colors or sweeteners! No dextrose or carob gum here, you guys!Â
- Raspberries
- Lemon
- Sweetener
Plus water, ha. Does that count?
Yes, you need sweetener for it to taste right, but you don’t have to use SUGAR! In this case, I used a sugar-free sweetener, Besti, which is an allulose/monkfruit blend! It’s SO good!
What is Allulose?
Alluose is my new BFF. I just tried this new sugar-free sweetener for the first time– BESTI made with allulose and monkfruit extract. Allulose is a “rare sugar” naturally occurring in some fruits. But YES it is still keto, vegan and paleo-friendly!
The amazing Maya from Wholesome Yum who created this sweetener sent me some to try and I am loving it so far! You can read a very detailed explanation all about it on her website here.
What I Love About Besti Allulose Sweetener:
- No aftertaste – just tastes sweet. No chemical weirdness going on.
- Zero net carbs – allulose is undigested and you can subtract the entire amount to calculate your net carbs – YAY!
- No sugar alcohol
- My husband recently developed a sensitivity to erythritol, so he hasn’t been able to enjoy my sugar-free creations lately. So this alternative is perfect!
- Measures 1:1 with sugar!
- Available on Amazon Prime (here!) – woohoo!
- Save 10% on all Besti sweeteners here with code PRETTYPIES
The EASY Way to Make Sorbet
The method to making this sorbet is so simple. It’s made at the push of a button! – in a BLENDER. That’s right – you don’t need an ice cream maker! It’s just as easy as making a smoothie!
- Place all the ingredients in a blender and puree smooth.
- Pour it into a shallow dish and freeze (the shallower the better as this speeds up the freeze time!)
- That’s it! It’s ready when it’s set in the center — roughly 2 to 3 hours.
NO need to use a strainer to remove the seeds! They blend right in and are completely undetectable! Promise.
Questions: Answered!
Do you need to make simple syrup?
No. Using a powdered sweetener creates the smoothness and thickness of a syrup and dissolves easily with no gritty texture.
Do you need to cook the fruit?
No. It’s not necessary, but you can if you like. This would make the sorbet flavor even more concentrated and the texture even creamier.
What kind of blender do you need?
I recommend using a high-speed blender or high wattage so it is powerful enough to puree the seeds in the berries and gives a super-smooth finish.
It also helps to use a blender with a smoothie cup attachment rather than a large blender vessel since this recipe makes a small batch (about 2 cups). For years I used my little but powerful Ninja blender and loved it.
Now I upgraded to this Vitamix with a smoothie cup and it blends really well (in less than 60 seconds!)
Side note: I do have to sometimes stop to shake the cup or scrape the sides if it is stuck. Usually, you can just add more liquid to help things blend, but in this case, I didn’t want the sorbet to get too icy or watered down.
Ingredient Substitutions
This simple recipe can easily be changed according to your own tastes and preferences. Customize away. Disclaimer: I have not tried anything other than the ingredients listed, so I can’t say for sure how it will change the result. But if you try it, please share how it goes! 🙂
Pick Your Fruit
Use any berries you like such as strawberries, blueberries, or blackberries. Berries have a lower sugar content compared to other fruits and are higher in fiber. Berries are ideal for a lower-carb/keto sorbet.
Peaches, plums, apricot, mango or grapes work, too, but these are higher in natural sugars/carbs and not necessarily keto-friendly.
Can you use fresh vs frozen fruit?
I use frozen fruit in this recipe to speed up the process – less time having to wait for it to freeze into sorbet consistency!
AND frozen fruit is typically frozen soon after picking at the peak of ripeness, so the flavor is super fresh and deliciously sweet.
But yes, technically fresh fruit does work, but with a few caveats:
- Make sure to use very sweet and ripe raspberries so that there is a good flavor and sweetness.
- You will likely need to use more raspberries and/or less water.
- Frozen raspberries in particular are typically in pieces due to their fragile nature. So the smaller pieces mean a little bit more fit in the measuring cup than a typical cup of fresh fruit which is whole and intact.
- You’ll need to freeze your mixture longer to achieve the right texture.
Swapping the Sweetener
YES, you can use a different sweetener if you don’t have Besti– even regular sugar.
Any powdered sweetener that measures 1:1 with sugar should work fine here, such as:
- Powdered Lakanto Monkfruit
- Other powdered sugar substitutes such as Swerve/Erythritol
- Powdered coconut sugar (blend it in your blender to make powder!)
- Regular sugar
- Granulated sweeteners – IF they easily dissolve in liquid. (When in doubt, use a powder.)
- Alternatively, you can gently heat the mixture over a stovetop to dissolve the sweetener if needed.
Concentrated sugar-free sweeteners such as monkfruit extract, monkfruit drops, stevia powder or stevia drops may technically work to sweeten just fine, but the resulting texture may taste more icy/less creamy since the powder helps thicken the mixture.
REMEMBER: Always sweeten to taste when making a blended no-bake recipe. What it tastes like after blending is what it will taste like after it’s frozen.
Why do you add lemon juice in sorbet?
Lemon juice in berry sorbet compliments and enhances the flavor. It balances the sweetness while adding brightness and a little zing. (Some people like to add salt, but I didn’t feel it was necessary here.)
However, if you’re not into lemon, try lime or another citrus! Or simply use more water if you like. Vanilla or other extracts may be a fun variation, too! Yum!
Tips for Best Sorbet Results
1. Serve Same Day
Since this sorbet does not contain any sugar, additives or thickeners, it is best served fresh – same day – as soon as it’s done firming up in the freezer (for me this was about 2 1/2 or 3 hours)
If you don’t need all 4 servings at once, you can reduce the number of servings to 1 or 2 to make just as much as you need for that day.
If you have leftover sorbet that is frozen solid, thaw it in the refrigerator to soften it up gradually to a smooth texture. Alternatively, add it to a food processor with just a splash of water to puree it smooth again.
PS: you can also use this recipe to make delicious raspberry popsicles!
2. Use Sweet & Flavorful Fruit
If your berries are bland and super sour, your sorbet will likely be, too! Even though you can compensate with extra sweetener, I recommend quality berries that taste good on their own.
3. Sweeten to Taste
Since fruit can vary so much in sweetness, taste your mixture after blending and before you freeze it. You can easily add more.
If you accidentally added too much sweetener, don’t worry – simply add a little more fruit and a splash of water. That should do the trick.
If you try this recipe, be sure to leave a star rating and/or review below! ENJOY!
Easy Sugar-Free Raspberry Sorbet (Keto, Paleo, Vegan)
Equipment
- Blender
Ingredients
- 2 cups frozen raspberries - or other frozen berries
- 1/2 cup water
- 1/3 cup powdered Besti (allulose) sweetener - (see post for alternatives)
- 2 tsp lemon juice
Instructions
- In a small blender, add raspberries, sweetener, water and lemon juice. Blend for 30-60 seconds until completely smooth.
- Taste and adjust for sweetness if needed.
- Pour into a shallow dish with a lid.
- Cover and freeze for 2-3 hours until set.
Notes
Want more sugar-free frozen dessert recipes?
Healthy Frappuccinos (6 flavors!) Keto, Paleo, & Vegan
Keto Strawberry Lime Popsicles
4-Ingredient Dairy-Free Keto Ice Cream (or check out ALL my ice cream recipes HERE)
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3 Comments
Dusty
This Raspberry Sorbet is so refreshing and delicious. I absolutely love the soft icy texture. It is the perfect summer treat!
Emily
So happy you enjoyed! Thanks for taking the time to leave a review 🙂
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