Blackberry Cabernet Sorbet
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 8
- Serving size: ½ cup
- Calories: 65
- Fat: 0g
- Carbohydrates: 17.2g
- Fiber: 14.7g
- Protein: .8g
Recipe type: Frozen Treats
Ingredients
- ½ cup xylitol
- ¼ cup water
- 3 cups fresh or frozen blackberries
- 1 pinch pure powdered stevia
- ½ cup cabernet wine
- 1 tbsp fresh lemon juice
Instructions
- Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
- Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
- Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
- Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.
Notes
Net Carbs: 2.5g
SugarOH: 12hg
SugarOH: 12hg