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Scoopable Keto Sorbet

A fruit-puree sorbet sweetened with allulose and kept soft with glycerin, frozen in a pan and scraped every half hour so it stays slushy and scoopable.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fruit puree strained; berries work best
  • 2/3 cup allulose about 130 g
  • 2 tbsp erythritol optional
  • 2-3 tbsp lemon or lime juice to taste
  • 1 tbsp vegetable glycerin or 1 to 1.5 tbsp vodka
  • salt a pinch
  • 1/2-3/4 cup water to thin thick purees

Equipment

  • Blender
  • Shallow metal pan
  • Fork
  • Fine strainer

Method
 

  1. Warm 1/2 cup water until hot, whisk in the allulose and erythritol until dissolved, and cool to room temperature.
  2. Blend the fruit puree, cooled syrup, citrus juice, salt, and glycerin. Taste and adjust until bright but not puckering.
  3. Pour into a shallow metal pan. Freeze 45 minutes, then scrape with a fork. Repeat every 30 to 45 minutes for 3 to 4 rounds until thick and slushy.
  4. Pack into a lidded container and freeze 3 to 4 hours. Rest 5 minutes before scooping.

Notes

Strain berry purees to remove seeds that make sorbet icy.
Brick-hard overnight? Add a tablespoon more glycerin or a couple teaspoons of vodka next batch.
Flat flavour is fixed with lemon juice and salt, not more sweetener.