This delicious Sugar Free Raspberry Sorbet can be made in a matter of minutes and all you need is a blender and a freezer and a couple of other kitchen staples! Sweetened with honey, it is the perfect dessert for those following the GAPS diet and makes an amazing Christmas treat! This sweet but tangy sorbet is also gluten and dairy free making it suitable for a variety of dietary needs.
Have you checked out my full low-budget Christmas menu? Being on a budget doesn’t have to mean cutting back on flavour this holiday season! Try my Creamy White Bean Soup with Roasted Garlic and Bacon as a starter, this Christmas Chicken Tagine with Prunes and Apricots as a main course and, to finish on a high, this wonderfully refreshing Sugar Free Raspberry Sorbet.
Let me show you just how easy it is to make!
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Ingredients Needed to Make Sugar Free Raspberry Sorbet
- 500g frozen or fresh raspberries
- 200g honey
- 1 orange, juice only
- 1 lemon, juice only
- 1-2 tsp cinnamon (optional)
Raspberries
Since I like to make this dessert at Christmas, I tend to use frozen raspberries. This helps to cut costs (fresh raspberries can be very expensive, especially when no in season) and I find that frozen raspberries are just as flavourful as fresh. The only disadvantage I have found to frozen raspberries is that they do not keep their shape when defrosted, but this is not an issue for this recipe since the raspberries are puréed.
You can of course use fresh raspberries if you wish, the method remains the same.
Honey
Since starting the GAPS diet with certain members of my family, I have been using honey to sweeten our desserts. Honey contains more fructose than other sweeteners and is a lot better for you. This recipe can be made with sugar but it will be a lot sweeter.
Orange and Lemon
Adding the juice of and orange and a lemon helps to bring out the flavour of the raspberries.
Cinnamon
I like to add cinnamon when I am making this dessert for my Christmas menu but it is totally optional and works very well without.
Equipment Needed to Make Sugar Free Raspberry Sorbet
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- Blender
- 1l jug
- Fine mesh sieve
- Silicone spatula
- Silicone muffin tin/mould or freezer proof container with lid
How to Made Sugar Free Raspberry Sorbet
The only difficulty to this recipe is organisation – making sure that your raspberries are defrosted in time and that your sorbet has a chance to freeze before serving. The rest is incredibly simple!
Defrost your raspberries (if using frozen) 2 hours before you need to use them. I like to spread them out on a plate so that they will defrost faster.
Blend
Place all of the ingredients in a blender and whizz for 1 minute or until the mixture is completely liquid.
Sieve
Place a fine mesh sieve on a jug and pour a small quantity of the raspberry mixture into the sieve. Press the mixture through the sieve using a silicone spatula until all that is left in the sieve is seeds. Discard the seeds and repeat the process until all of the raspberry mixture has been sieved.
Freeze
Now you can either pour the mixture into a freezer proof container or into a silicone muffin tin/mould which will give you individual portions. I like to use my star shaped moulds for this, for an especially festive feel. Depending on how deep your moulds are, you will obtain around 16 individual portions. Make sure you place your silicone mould onto a baking tray before filling it so that it is easier to transfer to the freezer.
Next, transfer your sorbet mixture to the freezer. If you have use a silicone muffin mould, the sorbet will probably be ready in around 4 hours but if you use a large container it will take a lot longer, more like 8 hours. In either case, I recommend making the sorbet the day before you intend to serve it so that you can be sure that your sorbet is frozen solid in time for dessert!
Serve
To serve, remove the sorbet from the freezer 10 minutes before you want to eat it. If using the individual portion method, transfer each portion to a plate as soon as you take it out of the freezer, and let it soften on the plate for 10 mins before serving.
If you have used a larger container and would like to do boules of sorbet, remove the container from the freezer at least 20 mins, before you would like to serve it and let it soften before you try and use an ice cream scoop to serve it. You may also find that dipping the ice cream scoop in hot water first will help to make nice boules of sorbet.
Tips for Serving Sugar Free Raspberry Sorbet
I love to serve this sorbet on its own, maybe with a sprig of mint for extra festive colour. If you would like to treat your guests, you can also serve it with some Christmas cookies or even with this Allergy Friendly Chocolate Cake which is a firm favourite in our family any time of year!
Storing Sugar Free Raspberry Sorbet
This delicious dessert can be kept in the freezer for up to a month, although I doubt it will last that long! If you make individual portions, I suggest removing them from the silicone mould once they are frozen solid and placing them in a zip lock bag so as to prevent freezer burn.
How Much Does it Cost to Make Sugar Free Raspberry Sorbet?
This is the truly amazing part. Even with expensive ingredients such as honey and raspberries, it only cost 6.79 € total to make this dessert, that’s 0.84 € per personne if you are serving 8 people! (Prices are approximative and based on mid-range products available at my local supermarket here in France (near Paris) – they will vary widely depending on where you live and which products you choose).
Did this recipe make it on your Christmas menu, or maybe you served it for another special occasion? Let me know in the comments below!
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Blender
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Silicone individual portion moulds
Click on the country you are ordering from: France | US | UK
Silicone spatula
Click on the country you are ordering from: France | US | UK
Sugar Free Raspberry Sorbet
Equipment
- Blender
- 1l jug
- Fine meshed sieve
- Silicone spatula
- Silicone muffin tin (start shaped or other) or 1l freezer proof container with lid
Ingredients
- 500 g frozen or fresh raspberries
- 200 g honey
- 1 orange juice only
- 1 lemon juice only
- 1-2 tsp cinnamon optional
Instructions
- Defrost your raspberries (if using frozen) 2 hours before you need to use them. I like to spread them out on a plate so that they will defrost faster.
- Place all of the ingredients in a blender and whizz for 1 minute or until the mixture is completely liquid.
- Place a fine mesh sieve on a jug and pour a small quantity of the raspberry mixture into the sieve. Press the mixture through the sieve using a silicone spatula until all that is left in the sieve is seeds. Discard the seeds and repeat the process until all of the raspberry mixture has been sieved.
- Now you can either pour the mixture into a freezer proof container or into a silicone muffin tin/mould which will give you individual portions. I like to use my star shaped moulds for this, for an especially festive feel. Depending on how deep your moulds are, you will obtain around 16 individual portions. Make sure you place your silicone mould onto a baking tray before filling it so that it is easier to transfer to the freezer.
- Next, transfer your sorbet mixture to the freezer. If you have use a silicone muffin mould, the sorbet will probably be ready in around 4 hours but if you use a large container it will take a lot longer, more like 8 hours. In either case, I recommend making the sorbet the day before you intend to serve it so that you can be sure that your sorbet is frozen solid in time for dessert!
- To serve, remove the sorbet from the freezer 10 minutes before you want to eat it. If using the individual portion method, transfer each portion to a plate as soon as you take it out of the freezer, and let it soften on the plate for 10 mins before serving.
- If you have used a larger container and would like to do boules of sorbet, remove the container from the freezer at least 20 mins, before you would like to serve it and let it soften before you try and use an ice cream scoop to serve it. You may also find that dipping the ice cream scoop in hot water first will help to make nice boules of sorbet.
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