No-Churn Low-Carb Berry Sorbet


Step 1Place the water and sweetener in a pan. Heat on quite a high heat for 4 - 5 minutes until like a syrup. Stir through the lime juice. Allow to cool slightly.
If it sets, gently heat again until melted.

Step 2Place the berries in a blender and blitz until smooth.

Step 3Strain through a muslin cloth or fine wire sieve and discard the pith (or skip this step if you don't mind seeds in your sorbet). Stir the keto syrup and MCT oil into the berry juice.

Step 4Pour into a small non stick loaf tin, cover with cling film or lid and freeze for 3 to 4 hours, or overnight, until fully set.

Step 5Run the sides of the tin under the warm water tap to remove the frozen sorbet. Chop into small chunks and place in blender. Blitz until smooth.
Note: I left mine in the freezer overnight, this is totally fine, you’ll just need to stab it to break into small chunks and repeat the process of blitzing, stirring and re-blitzing, until it all combines. Adding 1 - 2 tbsp of water helps.

Step 6Pour the low-carb berry sorbet back into your loaf tin and freeze until scoop-able. Mine took about an hour. Keep an eye on it though as you don’t want it to fully freeze again. If it does, you just simply repeat the blitzing step above.

Step 7Scoop and enjoy!

Step 8Store in the freezer for up to 1 month. It will set hard again so simply, chop, blitz and pop back in the freezer to set.
This sorbet is perfect for making summer low-carb cocktails and frozen keto smoothies!