Sugar-free Berry Sorbet

Sugar-free Berry Sorbet


46 people made this

About this recipe: This is a berry sorbet with a touch of double cream for just a bit of creaminess. I use Splenda to save on carbs.

Pamela Hazelton

Serves: 8 

  • 25g granular sweetener, such as Splenda©
  • 250ml water
  • 225g frozen blueberries, thawed
  • 225g frozen blackberries, thawed
  • 125g frozen raspberries, thawed
  • 120ml double cream

Prep:5min  ›  Extra time:1hr freezing  ›  Ready in:1hr5min 

  1. In a large measuring jug, dissolve Splenda in water.
  2. In a food processor or blender, puree berries until smooth, adding sweetened water gradually. Pour in cream, and pulse until blended.
  3. Pour mixture into ice cream machine and let freeze until mixture is very thick. Eat some straightaway, then freeze the rest!


As with most homemade frozen desserts, this one freezes very solid. Using the microwave to defrost it some will do the trick.

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