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Prepare time: 15 min
Cook: 1 min
Ready in: 3 hr 15 min
Servings: 6

(Low-Carb High-Quality) – This light and tasty sorbet is a perfect alternative for the usual sugary fruit ice cream you can buy in stores. In this recipe, we’ll show you how to make a fantastic blackberry fruit sorbet from just a few natural ingredients, perfect as a dessert or snack.

We wish you a lot of fun cooking, cheers Andy & Diana.

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Low-Carb Tips

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  • juice of 1 orange
  • 200 ml water
  • 80 g birch sugar (xylitol)
  • 500 g blackberries (frozen or fresh)
  • mint leaves (for garnish)
  • juice of 1 orange
  • 6.8 fl oz water
  • 2.8 oz birch sugar (xylitol)
  • 17.6 oz blackberries (frozen or fresh)
  • mint leaves (for garnish)



Halve and juice the orange, but you can use the pulp as well.


Heat the orange juice, the water, the birch sugar and the blackberries together in a pot. Cook for about 1 minute.


Turn off the heat and allow the max to cool briefly, then purée.


Brush the blackberry puree through a sieve to filter the kernels.


Put the puree in the freezer for about 3 hours and stir it several times in between. You can also use an ice machine if you have one.


Portion the sorbet into small glasses and decorate it to your taste e.g. with blackberries and mint leaves. Enjoy!

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Kcal KJ carbs fat protein
51 213 7,4 g 0,6 g 0,8 g

Low-Carb Blackberry Sorbet in 10 Seconds

Low-Carb Blackberry Sorbet in 10 seconds
Low-Carb Blackberry Sorbet in 10 seconds

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