Blueberry-Lavender Sorbet
Author: Jennifer Knollenberg
Nutrition Information
- Serves: 12
- Serving size: ⅓ cup
- Calories: 44.8
- Fat: 0.1g
- Carbohydrates: 10.6g
- Fiber: 6.2g
- Protein: 0.3g
Ingredients
- 3 cups fresh or frozen blueberries
- ⅓ cup xylitol
- 3 Tbsp water
- 1 pinch pure powdered stevia
- 1 Tbsp fresh lemon juice
- 1-2 drops lavender essential oil (start with 1 drop)
Instructions
- Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
- Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
- Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.
Notes
Net Carbs: 4.5g
SugarOH: 5.3g
SugarOH: 5.3g
