Keto-Friendly Raspberry Rose Sorbet
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!
Servings 4
Ingredients
- 2 cups frozen raspberries low in carbs, high in antioxidants
- 1/2 Cup water or unsweetened almond milk for creaminess
- 1/4 Cup owdered erythritol or monk fruit sweetener adjust to taste
- 1 tbsp fresh lemon juice enhances brightness and balances flavors
- 1/2 tsp rose water or 1 tbsp culinary rose petals, steeped in hot water and strained
- 1/4 tsp vanilla extract adds depth and natural sweetness
- 1/4 tsp red chili flakes optional, for a touch of heat and endorphin boost
- Pinch salt enhances 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.