Sugar Free Strawberry Sorbet Recipe

I created a simple no churn Sugar Free Sorbet with ripe strawberries and no added sugar that fits keto, low carb, and gluten free diets.

I never pictured a no churn dessert could be this bright, but this Sugar Free Sorbet made me rethink everything. I keep finding myself tasting spoonfuls straight from the bowl, wondering how ripe fresh strawberries and a hint of allulose can sing so loud without any added sugar.

It’s oddly simple yet kind of rebellious, like a Strawberry Sorbet Recipe that forgot the rules and still looked gorgeous. I won’t promise it’s perfect, i’ve ruined plenty of frozen treats before, but this one kept me coming back.

If you like fruit-forward, sharp sweetness with a clean finish, you’ll want to try it.

Ingredients

• strawberries: juicy, vitamin C rich, low calorie, natural sugars and fiber, bright fresh flavor.
• Allulose or erythritol: sugar free sweeteners, negligible carbs, sweet taste without a blood sugar spike.
• Lemon juice: adds tart bright acidity, helps preserve color, gives clean citrus lift.
• Xanthan gum: tiny pinch smooths texture, prevents iciness, acts like light stabilizer.
• Vanilla extract: optional flavor booster, rounds edges, makes the sorbet taste more richer.
• Fine sea salt: tiny pinch amplifies sweetness, balances tartness, vital in sugar free treats.
• Water: adds body, helps blend and keeps sorbet silky without adding calories.

Ingredient Quantities

• 1 lb (450 g) fresh strawberries, hulled
• 1/3 cup (80 g) allulose, or 1/3 cup powdered erythritol if you prefer
• 1/4 cup (60 ml) water
• 1 tablespoon fresh lemon juice
• Pinch fine sea salt
• 1/8 teaspoon xanthan gum (optional, for smoother texture)
• 1 teaspoon vanilla extract (optional)

How to Make this

1. Hull and quarter the strawberries, drop them into a blender bowl; if you want an extra smooth, colder sorbet freeze the berries for about 1 hour first, otherwise fresh is fine.

2. In a small saucepan combine 1/3 cup allulose (or 1/3 cup powdered erythritol) and 1/4 cup water, warm gently and stir until the sweetener dissolves, then cool the syrup; with powdered erythritol you can skip heating but warming helps it dissolve.

3. Add the cooled syrup, 1 tablespoon lemon juice, a pinch of fine sea salt, 1/8 teaspoon xanthan gum (optional) and 1 teaspoon vanilla extract (optional) to the blender with the strawberries and puree until completely smooth.

4. For a silkier texture press the puree through a fine mesh sieve to remove seeds, use a spatula to push through as much as you can, this step is optional but worth it.

5. Chill the strained puree in the fridge or an ice bath until very cold, about 30 to 60 minutes, unless you used frozen berries in which case you can skip this chilling.

6. Pour the cold mixture into a shallow metal or glass container and place in the freezer; after about 30 to 45 minutes stir vigorously with a fork or whisk to break up ice crystals, return to freezer and repeat every 30 minutes until firm and scoopable, usually 2 to 3 hours total.

7. If you have an ice cream maker use it instead and then transfer to the freezer to firm for 30 to 60 minutes, otherwise the manual stir method works great.

8. Before serving let the sorbet sit at room temperature for 5 to 10 minutes to soften so it scoops cleanly, then fluff with a fork if needed.

9. Store airtight in the freezer, pressing plastic wrap directly onto the sorbet surface to prevent large crystals; sorbet keeps best about 1 to 2 weeks.

10. Tips: taste the puree before freezing and add a little more sweetener or lemon if needed, allulose gives a softer scoop than erythritol, and xanthan gum helps reduce iciness so use it if you want a smoother result.

Equipment Needed

1. Blender or food processor if you want an extra smooth result, blender is my go to
2. Small saucepan for warming the sweetener and water, you can skip heating with powdered erythritol
3. Measuring cups and spoons for the 1/3 cup, 1/4 cup, tablespoon and 1/8 teaspoon bits
4. Fine mesh sieve to strain seeds for a silkier texture, totally optional but worth it
5. Flexible spatula to push puree through the sieve and scrape the blender bowl
6. Shallow freezer safe metal or glass container for freezing and stirring the sorbet as it firms up
7. Fork or whisk to break up ice crystals during the manual freeze and stir method
8. Plastic wrap and an airtight container for storing, press wrap right onto the sorbet surface to avoid big crystals

FAQ

Sugar Free Strawberry Sorbet Recipe Substitutions and Variations

• Sweetener (1/3 cup allulose or powdered erythritol): swap with 1/3 cup monk fruit sweetener (1:1) or 1/3 cup granulated erythritol. If using granular erythritol pulse it in a blender so it feels less gritty. Liquid stevia works too but add by drops since it’s much stronger.
• Strawberries (1 lb fresh): use 1 lb frozen strawberries, thawed, for convenience and cheaper fruit, or try 1 lb raspberries or 1 lb diced mango for a different flavor. If frozen berries give off lots of juice, cut back the water a little.
• Xanthan gum (1/8 tsp optional): substitute 1/4 tsp guar gum, or just skip the gum and stir in 1 tablespoon vodka to help keep the sorbet scoopable if you want no gums.
• Lemon juice (1 tbsp): swap with 1 tbsp lime juice for a brighter tang, or use 1/2 tsp citric acid dissolved in the water for a sharper, longer lasting tartness.

Pro Tips

1) Freeze part of your berries for about an hour before blending, not all of them though, I like using half frozen half fresh so you get cold creamy texture without making the whole batch icy. If you skip this step cool the puree well before freezing or you’ll get bigger ice crystals.

2) Allulose gives a softer, scoopable sorbet than erythritol, so use it if you can. If you must use powdered erythritol warm it a bit so it dissolves fully, and stir in the xanthan gum by sprinkling it over a little liquid first or it can clump, but use only a tiny amount or it’ll turn gummy.

3) Strain the puree through a fine sieve to remove seeds for a silky mouthfeel, push with a spatula and scrape the back of the sieve rather than pressing too hard or you’ll force tiny bits through. Save the seed pulp for cocktails, yogurt or smoothies so nothing goes to waste.

4) Freeze in a shallow metal dish so it chills fast, and manually break up crystals every 20 to 40 minutes while it firms, this really beats a single long freeze. Store airtight with plastic wrap pressed to the surface and let sit 5 to 10 minutes before scooping so it softens just right.