where carb addicts come to keto with mama

Triple Berry Sorbet

Ahhh, summer. Who doesn’t love the warm air, sunshine and sweaty armpits? I mean, am I the only one who sweats like a sinner in church? I swear I have to reapply deodorant a few times a day to avoid extra stares from strangers. But now that I’ve seen some results on the scale and tape measure, I don’t feel as insecure as I used to. So go ahead and stare, carb eater! I can handle it. I’m slightly judging you anyway for shoving that ice cream cone in your face. It’s cool.

When it’s hot outside and you’re sweating like a pig, you want something cold and refreshing that will chill you down from the inside. While you can have an ice cream cone that is homemade with keto ingredients, similar to your gawking friend, maybe you want something a little more simple. Like this deliciously tart, four ingredient triple berry sorbet! Make a ton of this and hide it in your freezer so you can keep your cool this summer and maybe even share it with your new admirer.

 




Print Recipe
Triple Berry Sorbet
A deliciously tart and refreshing sorbet that's easily made and can be kept on hand for a great summery treat.
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Prep Time 25 minutes
Cook Time 10 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Instructions
  1. Heat berries, water and xylitol in a small pan over medium heat for 15 minutes. Stirring occasionally.
  2. Strain the cooked berries through a fine mesh sieve in order to remove all seeds. Take your time and mash the berries against the sieve thoroughly to ensure all juice is strained.
  3. Discard the seeds and chill the strained juice in the refrigerator overnight.
  4. Once chilled, juice half a large lemon and add the fresh juice to your yummy berry concoction.
  5. Add the chilled triple berry juice to your prepped ice cream maker (read your manufacturers' instructions) and churn and freeze your sorbet until it reaches a slushy-like consistency.
  6. Transfer to individual dishes and freeze at least 4 hours. Serve and enjoy!

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