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5 from 1 vote

Lime Sorbet with Fresh Raspberries

Bright, sweet, and tart, this is a delicious and refreshing lime sorbet recipe that required little prep and no cooking! I like to serve this with fresh fruits and a garnish of mint. Adapted from a recipe by Rick Bayless.
Course Dessert
Cuisine Latin American, Mexican
Keyword dairy-free, dessert, easy, egg-free, frozen, Latin American, lime, mexican, nightshade-free, no-bake, no-cook, nut-free, raspberry, sorbet, vegetarian
Prep Time 10 minutes
Freezing Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 28kcal
Author Jenny Ross

Ingredients

  • 3/4 cup lime juice 5-6 large limes
  • 2/3 cup allulose (you can use 1/3 cup and 1 teaspoon stevia glycerite but it will freeze more solid and need to thaw on the countertop before being scoopable)
  • 1/2 teaspoon stevia glycerite
  • 1/2 teaspoon salt
  • 1 3/4 cups cold water
  • 2 cups fresh raspberries

Instructions

  • Finely grate the zest of 2 limes and add to a large bowl. Stir in the lime juice, allulose, stevia, salt, and water. Mix until the allulose is completely dissolved.
  • Add this mixture to your ice cream maker and freeze according to the manufacturer’s directions.
  • Serve with fresh raspberries, if desired.

Notes

Nutrition without raspberries: Calories: 8, Carbs: 3g, Fiber: 1g, Fat: 1g, Protein: 1g

Nutrition

Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 96mg | Fiber: 3g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg