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Low Carb Sorbet Recipe

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

I wanted a nice refreshing low carb treat to enjoy this summer and sorbet is super easy and versatile. So I got to experimenting with the basics of sorbet and coming up with a few recipes. I made them all using the same sweetener ratio and just changing up the fruit and liquid I used to make it. Check out the video for more information- https://youtu.be/3mSkDmOIIYQ


Rhubarb Sorbet
Rhubarb Sorbet
Blackberry Cabernet
Blackberry Cabernet

Blackberry Cabernet Sorbet Recipe Blog-


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 Erythritol, 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.


For this video I made a rhubarb sorbet because I had a few pounds of fresh on hand that I needed to use before it went bad. But literally any fruit will work for this, just the ratio of sweetener may have to be adjusted. Since rhubarb is soooo tart I went with 35% sweetener then added liquid stevia on top of that to get it the right amount of sweetness to tartness of the rhubarb. You can also increase the sweetness with using a sweetened liquid instead of water. You could use your favorite low carb beverage or if you don't mind a few extra carbs you could use something like orange juice. I just used a little bit of water to help the rhubarb cook down and was left with the same weight of rhubarb after it was done cooking down.


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!)


Fruit Sorbet Base


1Lb. Diced Rhubarb (can use any fresh or frozen fruit you like)

1/2 Cup Water (or more of a flavored beverage you like, up to 1 Cup)

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 fruit and liquid on the stove in a medium pot until boiling

  2. Boil for about 10 minutes, smashing and breaking down the fruit until a puree forms

  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 first to get an accurate percentage of sweetener, I had 16 ounces)

  4. If using a fruit with seeds, 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 for 1/6th of rhubarb sorbet Volume of serving will all depend on the amount you churn, should get 4-6 cups


25 Calories

0g Fat

9g total Carbs

1g Fiber

6g Sugar Alcohol

2g Net Carbs

1g Protein


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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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