Sugar-free raspberry sorbet - The Sugar-Free Baker
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Being a developed country, Norway imports berries and fruits from all over the globe year-round. We get our produce from South America, southern Europe and even Asia. And yet there is nothing Norwegians seem to get more excited about than when berry season arrives in Norway. The fruit and veggie stands at the grocery store pile up with all sort of berrylicious delicacies from the entire country. Even though my taste buds have travelled far and wide, and may know very well that Spanish raspberries are, in fact, sweeter, even I couldn’t be more excited than when I get to bake with Norwegian produce in Norway. This sugar-free raspberry sorbet is filled to the brim with late-summer berries and the flavour is both refreshing and sweet at once. Perfect for a lazy treat in the evening sun.

 

 

Ingredients

200 grams or 7 oz. of fresh raspberries

250 grams or 8.8 oz. FiberSirup Clear

1.5 dl or 0.6 cup of water

 

 

Method

Puree the raspberries to a liquid puree.

 

 

Combine the FiberSirup Clear and water and stir in the raspberries. Be sure to mix the ingredients thoroughly.

 

 

Transfer the raspberry sorbet base into a jug, then pour the mixture slowly into an ice cream maker, following the manufacturer’s instructions.

 

 

If you don’t have an ice cream maker, be sure to stir the raspberry sorbet several times each hour during the freezing process in order to break up the ice crystals.

 

Sugar-free raspberry sorbet - The Sugar-Free Baker

 

Place the raspberry sorbet in a container and freeze it for a couple of hours.

 

Enjoy with lots of fresh raspberries – and some liquorice powder if you’re feeling rebellious 🙂

 

Sugar-free raspberry sorbet - The Sugar-Free Baker

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