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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Low Carb Berry sorbet


  • 1/2 cup + 1 tbsp granulated Swerve or Erythritol (110 g/ 3.9 oz)
  • 1/2 cup filtered water (120 ml/ 4 fl oz)
  • 3 tbsp lime juice – about 1 lime (45 ml)
  • 2 cups fresh or frozen strawberries (305 g/ 11 oz)
  • 2 cups fresh or frozen raspberries (245 g/ 8.7 oz)
  • 1 tbsp MCT oil or macadamia oil, almond oil or walnut oil (15 ml)


        1. Place the water and sweetener in a pan. Heat on quite a high heat for 4 – 5 minutes until like a syrup. Stir through the lime juice. Allow to cool slightly. If it sets, gently heat again until melted.
        2. Place the berries in a blender and blitz until smooth.
        3. Strain through a muslin cloth or fine wire sieve and discard the pith (or skip this step if you don’t mind seeds in your sorbet). Stir the keto syrup and MCT oil into the berry juice.
        4. Pour into a small non-stick loaf tin, cover with cling film or lid and freeze for 3 to 4 hours, or overnight, until fully set.
        5. Run the sides of the tin under the warm water tap to remove the frozen sorbet. Chop into small chunks and place in blender. Blitz until smooth.
        6. Pour the low-carb berry sorbet back into your loaf tin and freeze until scoop-able. Mine took about an hour. Keep an eye on it though as you don’t want it to fully freeze again. If it does, you just simply repeat the blitzing step above.
        7. Scoop and enjoy!
        8. Store in the freezer for up to 1 month. It will set hard again so simply, chop, blitz and pop back in the freezer to set.

        PRO TIPS:

        • This recipe can also be made in an ice cream maker if you want to cut down the freezing time. After adding the keto syrup and MCT oil, simply put the berry mix in the ice-cream maker and process according to the manufacturer’s instructions but should take about 15 minutes and is ready to enjoy straight away.
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