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Low Carb Blackberry Cabernet Sorbet

  • Writer: Keto Upgrade
    Keto Upgrade
  • Jun 27
  • 5 min read

Updated: 7 days ago

I wanted a nice refreshing low carb treat to enjoy this summer and I remembered that we use to have a blackberry cabernet sorbet at my last kitchen job. So I got to experimenting with the basics of sorbet and coming up with a few recipes. Check out the video for more information- https://youtu.be/3mSkDmOIIYQ



Sorbet is pretty simple, it consists of fruit, water and sugar. To make it low carb I just had to figure out the ratios of sweetener to give it the right texture. Most regular recipes are 25-35% sugar so I stuck with those ratios for the low carb version. But with using allulose which is 70% as sweet as sugar it isn't the same sweetness level of a regular sorbet. I like things sweeter so I added liquid stevia after the initial addition of the percentage of sweetener was added. This is very much to taste and you don't have to add any liquid stevia if you don't want. The main sweeteners are allulose and an erythritol sweetener. You need a balance of both so that the sorbet isn't too soft once churned and frozen. Using all allulose without the addition of erythritol will cause the sorbet to be very soft and mushy even after frozen. The ratio I use is 1/4 Cup/40g Allulose to 1 Tbs./12g Erythriol, this creates the perfect texture of sorbet.


The rest of the base is just a liquid and fruit of choice and the amounts you use will determine how much sweetener you use. I cook them together, then weigh them after and multiply by .25 to get the amounts of sweetener I want to use, then sweeten with stevia the rest of the way to get it to the sweetness I prefer. Depending on the fruit and liquid you use you can increase the base sweetener using the ratio above to your taste.


Since blackberries have some sweetness I used the 25% ratio then added a bit of liquid stevia to bring out the blackberry flavor that was a little diluted from the dry cabernet I used. Sweetness brings out flavor of the berries and mutes the dryness of the cabernet wine. But for things like rhubarb with doesn't have much sweetness at all, I use 35% sweetener then added liquid stevia also, to taste. Remember that the flavor and sweetness dulls when it gets frozen.


I do churn the sorbet in an ice cream maker to make it smoother and creamier. But I did try it straight into the freezer. Because of the allulose it doesn't freeze completely solid and is kind of a slushy ice consistency which is still very nice and refreshing. If you don't have or want to churn the sorbet you can also freeze completely, cut it up and place into a blender to whip it up and refreeze and it is a little creamier and more sorbet like.



There are many option for a sorbet depending on your macro goals. You are just boiling fruit of choice with liquid of choice. If just using water, I wouldn't use a bunch since that doesn't add any flavor to the mix. But you can use a little lemon water, sparkling flavored water, alcoholic beverage of choice or even juice of choice. Just keep in mind the carb count if that matters to you.



Ice Cream Bowl for kitchen aide I have (not kitchen side brand)- https://amzn.to/40pUg7D

Hoosier Hill Allulose - https://amzn.to/3gRodaS

Splenda Allulose - https://amzn.to/3hdAINj

It's Just Allulose - https://amzn.to/38OA4RQ

Big Box of Allulose - https://amzn.to/3kNPM6G

Liquid Stevia - https://amzn.to/3nGEReD

Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)



Blackberry Cabernet Sorbet Base


8oz./1 Cup Cabernet Sauvignon (I used Josh Cellars, 5g Carbs for 6oz.)

16oz. Blackberries (fresh or frozen)

120g/3/4-1 Cup Allulose (Cup measurements depend of the grind of the sweetener)

36g/3 Tbs. Granular Erythritol Sweetener (I use Monkfruit/erythritol blend)

1 tsp Liquid Stevia (to taste)


Instruction:

  1. Heat the wine on the stove in a medium pot until boiling

  2. Add in the blackberries and boil for about 10 minutes, smashing and breaking down the blackberries

  3. Put into a big enough container for an immersion blender or in a regular blender and add the granular sweeteners (can weigh the mixture to get an accurate percentage of sweetener, I had 24 ounces)

  4. Strain mixture though a medium sized hole strainer to catch just the seeds (can skip if you don't mind seeds), once strained taste for sweetness (Flavor and sweetness will dull when frozen)

  5. Cover and let chill in the refrigerator for several hours-overnight, can alternatively stir every 20 minutes to speed up the process, make sure it is down to refrigerator temperature before churning

  6. Before churning, you can taste again for sweetness level then churn according to your manufacturers instructions, place a 6 cup bowl in the freezer to chill

  7. Once the sorbet has lightened in color, is a uniform consistency and is frozen and churning above the blades (can take anywhere from 10-20 minutes depending on temperature of your house, freezer bowl and base), grab bowl out of the freezer and scoop the sorbet into the bowl

  8. Cover and freeze for at least 4 hours to overnight for a scoopable sorbet consistency


Macros:1/6th of Recipe Volume of serving will all depend on the amount you churn, should get 4-6 cups


70 Calories

0g Fat

14g Total Carbs

4g Fiber

6g Sugar Alcohol

4g Net Carbs

1g Protein


If you are in AR, AL, CT, DE, FL, GA, IN, IA, IL, KA, KY, LA, ME, MA, MD, MI, MN, MO, MS, NC, ND, NE, NJ, NH, NY, OH, OK, PA, RI, SC, SD, TN, TX, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

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Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com



 
 
 

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