Time to get your summer vibe on with this low-carb, sugar-free mixed berry sorbet recipe! After I enjoy a few of my freshly picked berries, I always freeze the vast majority of what I pick because it preserves their nutrients better the sooner you get them in the freezer. It also makes you one step closer to enjoying homemade berry sorbet. Once frozen it’s really just a matter of blending them up with a couple of other ingredients to get this fresh, fruity frozen dessert!
Vegan Keto Mixed Berry Sorbet Recipe
Ingredients:
- ½ cup unsweetened coconut milk beverage or other non-dairy milk (*May also use plain water.)
- 3 tablespoons lime juice, freshly squeezed
- 3 tablespoons sugar-free honey substitute or keto maple syrup
- 1 tablespoon MCT oil or avocado oil
- 3 tablespoons Confectioner’s Swerve (*Or other powdered sweetener.)
- 4 cups mixed frozen berries (*Strawberries, raspberries, blackberries, etc.)
Directions:
Add all the ingredients to a high-powered blender in the order they are listed above. Blend on low, gradually increasing speed to medium, pushing the mixture down the sides as needed until you get a smooth, frosty mixture.
If you’re ok with a slushy consistency, feel free to serve it immediately. But if you want a more transitions sorbet consistency, pour into a loaf pan or a brownie pan and put it back in the freezer for 2-3 hours or until set. (*A brownie pan will allow the mixture to freeze faster if you intend to serve it sooner.) Take it out of the freezer a few minutes before serving to let it soften. Scoop and serve.
Did you make this vegan keto mixed berry sorbet recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
