Vanilla and Blackberry Sorbet

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreePlant Based
CALORIES
45.7kcal
protein
0.6g
carbs
5.7g
fat
1.4g
serves
12serves

Introduction

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.
Enjoy!

The recipe

Ingredients

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)

Directions

Step 1
Place all ingredients into a blender and process until very smooth, approx. 5 minutes.
Step 2
Strain mixture through a fine sieve, pushing it through with the back of a spoon, to remove the seeds.
Step 3
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.
Step 4
Using frozen berries makes this dish very fast to create.
Step 5
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.
Step 6
The MCT Oil stops the sorbet from becoming icy when it freezes.
Step 7
If you don’t have any, you can use 1 tablespoon of melted coconut oil or even 1 tablespoon of vodka in its place.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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