This luxurious, keto-friendly sorbet combines the tart sweetness of ripe raspberries with the delicate floral notes of rose water, creating a beautifully refreshing treat. The smooth, icy texture makes it the perfect cooling dessert for warm days or a sophisticated palate cleanser for any occasion. Elegant, refreshing, and bursting with vibrant flavors, this sorbet is a must-try for anyone craving a light and floral frozen delight!
Course Dessert
Cuisine French, Mediterranean
Servings 4
Ingredients
2cupsfrozen raspberrieslow in carbs, high in antioxidants
1/2Cupwateror unsweetened almond milk for creaminess
1/4Cupowdered erythritol or monk fruit sweeteneradjust to taste
1tbspfresh lemon juiceenhances brightness and balances flavors
1/2tsprose wateror 1 tbsp culinary rose petals, steeped in hot water and strained
1/4tspvanilla extractadds depth and natural sweetness
1/4tspred chili flakesoptional, for a touch of heat and endorphin boost
Pinchsaltenhances flavor balance
Instructions
Blend the Ingredients
In a blender or food processor, combine raspberries, water, sweetener, lemon juice, rose water, vanilla extract, chili flakes (if using), and salt.
Blend until completely smooth. If it’s too thick, add a splash of water to help blend.
Strain for Smoothness (Optional)
If you prefer a silky sorbet, strain the mixture through a fine-mesh sieve to remove raspberry seeds.
Chill & Churn: (Choose one method based on your equipment)
With an Ice Cream Maker: Pour the mixture into your pre-chilled ice cream maker and churn according to the manufacturer’s instructions (15-20 minutes) until thick and sorbet-like.
Without an Ice Cream Maker: Pour the mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals, repeating 4-5 times until creamy.
Garnish & Serve
Scoop into elegant serving bowls or glasses.
Garnish with fresh raspberries, edible rose petals, or a light dusting of chili flakes for a dramatic touch.