Blackberry and Vanilla Sorbet

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Recipe by Naomi Sherman


Net Carbs



This recipe was created for the Sugarfree Living magazine and it is still one of my favourite treats on a hot day.

It’s refreshing and delightfully fruity and can be pulled together in minutes if you use frozen berries.

I had visitors on the day that I first made this and they dived right in, with no idea that it was a sugar free dessert.

You could use raspberries or mixed berries for a twist on this flavour, if you want to have a play.

Make it. Eat it. Post it. Tag me.


  • 500 grams of frozen blackberries (4 cups)

  • 20 grams of vanilla extract (1 tablespoon)

  • 55 grams of Natvia confectioner’s blend (1/3 cup)

  • 5 grams of lemon zest (1 teaspoon)

  • 10 grams of lemon juice (2 teaspoons)

  • 20 grams of MCT Oil (1 tablespoon)


  • Place all ingredients into a blender and process until very smooth, approx. 5 minutes.
  • Strain mixture through a fine sieve, pushing it through with the back of a spoon, to remove the seeds.
  • The sorbet will be quite thick and silky at this point and could be eaten immediately, but I recommend that you spoon it into a serving dish, cover with cling film and freeze for an hour to make it beautifully scoopable.
  • Using frozen berries makes this dish very fast to create.
  • You can use fresh but will need to chill the mixture out of the blender and then process it in an ice cream maker to get the same result.
  • The MCT Oil stops the sorbet from becoming icy when it freezes.
  • If you don’t have any, you can use 1 tablespoon of melted coconut oil or even 1 tablespoon of vodka in its place.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories45.7
  • % Daily Value *
  • Total Fat 1.4g 3%
    • Total Carbohydrate 5.7g 2%
      • Protein 0.6g 2%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.