This three-ingredient raspberry sorbet needs to be on your monthly rotation.

Right in time for the first real hot days, too. It is as easy as blending the base and freezing it. Per serving, you’re looking at 113 calories, 11.2 grams of fiber, and 10 grams of net carbs.

Less sugar than anything in the freezer aisle, plus you know every ingredient that goes into it.

A win for me!

It’s been a while since I made anything new with the Creami; it has been hiding on my kitchen counter for months so fruit sorbet felt like the right change of pace.

Raspberries won because they’re sweet-tart, and the color is so beautiful. You are getting the perfect low-carb and fiber-rich dessert.

Sorbet vs. sherbet vs. ice cream, real quick

I didn’t actually know the difference before I started making these, so here’s the short version. Ice cream is dairy: heavy cream and milk. While Sorbet is just fruit, sweetener, and water.

This recipe is a true sorbet. If you’d rather have the sherbet version, swap the water for heavy cream and you’re there.

Why the Creami earns its counter space

I don’t say this about many appliances. Most of mine get donated eventually. But:

You control every ingredient, so it’s a healthy frozen dessert.
It shaves and aerates the frozen base instead of just churning it.
One machine covers sorbets, sugar-free ice creams, gelato, smoothie bowls, and milkshakes. My freezer is basically a dessert menu now.

One tip if you buy one: get extra pint containers. Freeze a few bases on the same day, and future you will eat very well for a week.

Ingredients

Frozen raspberries: I keep frozen fruit around for smoothies, so this is a zero-effort item for me. Fresh works too, and so do strawberries, blueberries, blackberries. Honestly, sorbet is the best possible fate for fruit that’s gone too ripe on the counter.
Swerve confectioners sweetener: keeps the sugar and carbs down. Regular sugar swaps in 1:1. Honey and agave both work. Torani’s sugar-free raspberry syrup is another zero-carb option, and one of my favorites.
Lemon juice -I used concentrate to shave a few carbs, and the difference is honestly negligible, so use whatever you’ve got.
A splash of water: just to get the blender going.

How to make it

Add your frozen raspberries, sweetener, lemon juice, and the water into a high-speed blender. A food processor works great too. Blend to a smooth puree.

Now it is time to freeze. Spoon it into the pint and place it flat in your freeze overnight. You don’t need a full 24 hours; overnight is enough.

Next day, lock the pint into the outer bowl assembly and run the SORBET setting. That’s the whole step.

The first pass can come out crumbly. That’s normal. My sorbet took three passes to get creamy.

A pint gives you 2 to 4 servings. I get three good-size ones.

Storage

Leftovers: smooth the top, lid on, back in the freezer. Here’s the thing, it has to be frozen solid before it goes through the machine again.

Three ingredients, one overnight freeze, and a dessert that fits in every diet. If you want something richer, you can try the keto raspberry cottage cheese ice cream.

And I’m already eyeing a watermelon sorbet for when the melons actually taste like something again.

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