Refreshing Raspberry Sorbet (Low Carb Version)

It finally feels like Summer has arrived! To celebrate, make my refreshing Raspberry Sorbet.Raspberry Sorbet

Makes 5 cups

1 cup sugar substitute
3/4 cup water
1 3/4 lb. fresh raspberries (6 cups of raspberries), thaw if frozen
2 tablespoon freshly squeezed lemon juice

In a medium sauce pan, bring the water and sugar substitute on medium-low heat to a soft boil (when there are small bubbles at the edges of the pan). Constantly stir this mixture to insure that the sugar completely dissolves. Once it begins to boil, decrease the temperature to low and allow it to cook for 5 minutes unit you have a clear syrup. Allow this mixture to cool and place it in the refrigerator.

Puree the raspberries and lemon juice in a food processor until it is very smooth.

Place a mesh strainer over a large bowl and push the raspberry mixture through using a rubber spatula. Use the spatial to press the raspberry mixture against the strainer to get as much of the mixture out as possible. You want to prevent the seeds from getting into your sorbet because they tend to have a sour taste and this will ensure that your final product is smooth.

Combine the raspberry mixture with the sugar syrup and whisk to ensure it is well incorporated. Chill the covered mixture in your refrigerator for an hour.

You can either use an ice cream maker to complete the process or freeze in a metal or glass container.

If you do not have an ice cream maker, place the raspberry mixture in a large container and freeze. Remove from the freezer every hour and run it through a blender or food processor and then place back in the freezer. Continue this process until the entire mixture is frozen solid, this should take 3-4 hours. If you do not want to do this step, instead remove the mixture from the freezer every hour and whisk the content and return to the freezer.


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