DessertRecipe

RASPBERRY KIWI SORBET

RASPBERRY KIWI SORBET

Servings: 8 servings. 1/2 cup each 

Calories: 43

Fat: 0g 

Carbohydrates: 5g net 

Protein: 3g

Servings: 8
Calories: 48 kcal
Ingredients
For the Kiwi Sorbet:
  • cups kiwi fruit chopped
  • 1 cup water
  • 2 Tbsp. Great Lakes Gelatin
  • ¼ cup Erythritol Sweetener I used Swerve
For the Raspberry Sorbet:
  • cups raspberries
  • 1 cup water
  • 2 Tbsp. Great Lakes Gelatin
  • ¼ cup Erythritol Sweetener I used Swerve
Instructions
For the Kiwi Sorbet:
  1. Puree the kiwi, water, sweetener, and gelatin in a magic bullet or blender.
  2. Pour into a 1 quart freezer bag and freeze for four hours, massaging the bag every hour to keep it from separating.
For the Raspberry Sorbet:
  1. Puree the raspberries, water, sweetener, and gelatin in a magic bullet or blender.
  2. Pour through a strainer into a 1 quart freezer bag and freeze for four hours, massaging the bag every hour to keep it from separating.
  3. Once the two sorbets are thickened and partially firm, layer or swirl them together in a plastic container.
  4. Freeze for 6 – 8 hours until completely firm.
  5. To serve, you may need to remove it from the freezer and let it warm for 10 minutes on the counter so it will scoop easily.
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