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GET IT NOWWhen the weather heats up, I’m always looking for something cold, fruity, and not packed with sugar — and this sugar-free sorbet checks all the boxes. It’s the kind of treat that feels fancy but takes barely any effort, and I love that I can make it with just a few simple ingredients I usually have on hand. If you’re craving something sweet and refreshing, you’re going to want to keep this one on repeat. Make it with me!
Why You Need My Sugar-Free Sorbet Recipe
- Sweet, tart & totally refreshing – This sorbet hits that perfect balance of fruity and tangy without any added sugar. I love how the fresh raspberry flavor really shines through.
- Cool, creamy texture without the churn – Traditional sorbet needs an ice cream maker, but I skip it and just use a food processor. It’s smooth, scoopable, and so easy.
- Just 3 ingredients + 10 minutes – Seriously, it doesn’t get much simpler. When it’s hot out and I want something sweet right now, this is my go-to healthy dessert.
- Naturally good-for-you – It’s sugar-free, low carb, gluten-free, dairy-free, and even vegan — but you’d never know by the taste. Perfect for sharing (or not).
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free raspberry sorbet recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Raspberries – You can use fresh or frozen here! If you’re starting with fresh fruit, just make sure to freeze them first — I’ve definitely forgotten that step before, so plan ahead.
- Lemon Juice – It really brings out the berry flavor. I usually go with fresh, but bottled works too. Lime juice is also a fun twist if you want to switch things up.
- Besti Powdered Monk Fruit Allulose Blend – This is my go-to sweetener for sorbet. It tastes like powdered sugar but without the carbs or sugar crash. It also keeps the sorbet soft and scoopable — other sweeteners (especially ones with erythritol) can make it rock hard. You can use my simple syrup instead, but I always stick with Besti because it dissolves easily and keeps the texture just right.
- Water – Just a splash if the sorbet’s too thick to blend. I add a little at a time until it smooths out.
How To Make Sugar-Free Sorbet
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Freeze. Spread the berries out on a parchment-lined baking sheet and pop them in the freezer until they’re totally frozen.
- Blend. Toss the frozen berries, lemon juice, and Besti into a food processor and blend until smooth. If the mixture is too thick, just add a little water to help it along.
- Enjoy! You can enjoy this sugar free sorbet right away, or keep it in an airtight container in the freezer.
My Recipe Tips
- Freeze your fruit ahead of time. If you’re using fresh berries, I try to toss them in the freezer the night before so they’re ready when the craving hits.
- Taste and adjust sweetness. I always taste the mixture before freezing and add a little more sweetener if needed. Raspberries can vary a lot in tartness!
- Don’t have a food processor? No problem. A high-speed blender (like this one) works just as well — just make sure to scrape down the sides as you go.
Flavor Variations
You can really replace the raspberries with any fresh or frozen fruit you prefer, but here are some of my favorite swaps:
- Tropical Sorbet – Swap the raspberries for a mix of frozen mango (or peaches) and pineapple, and use coconut milk instead of water. I make this when I want something fruity, creamy, and totally beachy. 🏖️
- Strawberry Sorbet – Swap the raspberries for frozen strawberries. I love how sweet and mellow this one turns out!
- Mixed Berry Sorbet – Use a blend of raspberries, blueberries, and blackberries for a deeper, jammy flavor.
- Honey Citrus Sorbet – Swap the raspberries for frozen orange segments and try my sugar-free orange honey instead of sweetener. It’s like a grown-up creamsicle, but way lighter and more refreshing.
Sugar Free Sorbet
My sugar-free sorbet comes together in just 10 minutes and is made with 3 simple ingredients. You'll love this sweet, tart, and cool treat!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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If using fresh berries, freeze them: Line a baking sheet with parchment paper. Arrange fresh raspberries in a single layer and freeze for at least 4 hours, until solid.
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Using a food processor or blender, blend frozen raspberries, lemon juice, and Besti sweetener, until smooth, scraping sides as needed. Adjust sweetener to taste.
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If sorbet is too thick, add water to thin out as needed.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/2 cup
- Tips: Check out my recipe tips above to help you prep ahead, fix tart fruit, and blend it up perfectly — even without fancy equipment.
- Meal prep: Freeze the fruit a day or two ahead of time.
- Freeze: Keep in an airtight container in the freezer for 1-2 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Sugar Free Sorbet
More Frozen Sugar-Free Treats
If you like this sugar-free sorbet recipe, you might also like some of these frozen treats:
36 Comments
Esther
0Thank you for the the Keto list. I am allergic to Almond and coconuts. what can I make a shake for myself? Thank you. Blessings, Esther H
Maya | Wholesome Yum
0You’re very welcome, Esther! I’m not totally sure what you are asking, as this sorbet recipe doesn’t contain any almond or coconut ingredients. You mentioned a shake, but shakes don’t normally have those, either. What are you looking to make?
Esther
0Hi Maya. I love this recipe. I just started keto since Monday July 22, 2024. My goal is to have lots enough and for the rest of my life. I have Lupus, and I tend to have knee and ankle pain, where I can’t walk. I hope your recipes will help me with my weight for my 20 years anniversary. Thank you Maya. Have an amazing Thursday! Blessings, Esther H
Maya | Wholesome Yum
0I’m so glad you love it, Esther! I’m honored to be part of your journey and hope my recipes help you. Happy upcoming anniversary!
Mike
0Sugar-Free Sorbet Recipe: Can I swap the monk sweetener out for Splenda or Stevia successfully? I have both in my pantry now.
Maya | Wholesome Yum
0Hi Mike, It would probably work to some extent, but I don’t like these sweeteners because Splenda is artificial and stevia has a pretty bad aftertaste. The other advantage of using Besti is that it prevents the sorbet from turning rock hard in the freezer. Feel free to use what you’ve got, but maybe try it with Besti next time to see the difference. 🙂
Dorothy Beckner
0I was having some low carb ice cream yesterday. I wanted a topping for it. I had some home grown strawberries that were frozen. In the blender they went with besti for sweetness and a little water. I had no idea I had made sorbet, but the consistency was perfect and tasted yummy on my ice cream. I can’t wait to try it with the raspberries.
Nicole
0Made this for my mom who follows WW, and it turned out delicious for everyone. It is very raspberry forward and simple, but was a great texture and taste. We used frozen raspberries.
Wendy
0I cannot use any sugar alcohols, due to gastric issues. The only sweetener I can use is sodium cyclamate. Will that work?
Maya | Wholesome Yum
0Hi Wendy, I have not tried that sweetener so I don’t know, but Besti (used in this recipe) does not have any sugar alcohols.
Helen
0Hello Maya, I want to make this sorbet so badly. I have a Cuisinart mini food processor and want to know if I can use my mini processor to make this recipe. I’m ordering your sweetener to use in this recipe. (BTW – I bought your Keto Honey and can I tell you how delicious it is? I purchased it from my local supermarket, but they have no more, so I’m ordering it from Amazon, 2 containers). Thanks in advance!
Virginia Bugash
0Can you use other fruits? Like oranges or lemons in the same amount?
Wholesome Yum D
0Hi Virginia, You can substitute any frozen fruit you like. Note that some fruit, such as pineapple, peach, and orange, is higher in natural sugars. Lemon, lime, and orange would be different and I haven’t tried those, but I do have a sugar-free orange sherbet recipe.
Mr_Orez
0So, where’s the video?
Wholesome Yum D
0Hi, You can find the video right at the top of the recipe card.
Bridget
0Can strawberries be used in place of raspberries? And if so, is lemon juice needed?
Maya | Wholesome Yum
0Yes, you can do that. I would still recommend adding the lemon juice, as it brings out the sweetness and helps preserve the bright color.
Glenda
0This was so tangy and refreshing! A perfect summer treat and I love that it’s healthy.
Shelby
0Love how easy this was to whip up, great way to curb a sweet craving!
Connie
0Curious about other fruit sorbets like peach, blackberry, pineapple, lemon, lime, orange, etc. Please comment on how the recipes might differ. Thanks!
Maya | Wholesome Yum
0Hi Connie, You can substitute any frozen fruit you like. Note that some fruit, such as pineapple, peach, and orange, is higher in natural sugars. Lemon, lime, and orange would be different and I haven’t tried those, but I do have a sugar-free orange sherbet recipe.
Tanya
0Can you make this sorbet into a smoothie and if so what’s the best way to do that
Maya | Wholesome Yum
0Hi Tanya, Sure! You can add liquid, such as coconut water, almond milk, etc to thin it out into a smoothie.
Alyce
0Are there other sweetness that can be used?
Wholesome Yum D
0Hi Alyce, Here is my list of the best sugar substitutes.
Mariann S
0Made this tonight after having already frozen a batch of the raspberries. Oh my, SO delicious! And the Besti sweetener is so much better than stevia to my taste. This is a winner—thank you, Maya!
Kimberly J Haney
0I don’t like berry seeds but I’m dying for sorbet on my Keto diet this summer. Do you think I could use sugar Free, seedless jam instead of actual berries?
Maya | Wholesome Yum
0Hi Kimberly, Jam likely won’t give the right consistency, but you could try straining out the seeds.
ELIZABETH WEINTRAUB
0How do you measure the ounces of fruit? Looks like it is done with fresh raspeberries and then frozen. I’m thinking about using frozen black cherries, so how much would I use in its frozen state?
Maya | Wholesome Yum
0Hi Elizabeth, You can use about the same weight whether the fruit is fresh or frozen.
Paula
0I made it with frozen black cherries and it came out yummy 🙂
Thanks for the great recipe. I will be making it a lot over the summer.
ELIZABETH WEINTRAUB
0When you used frozen black cherries to make the sorbet with monk fruit sweetener, did you measure out 12 ounces or weigh the frozen cherries?
Kathleen Little
0I don’t like raspberries; can I use strawberries or blueberries?
Maya | Wholesome Yum
0Hi Kathleen, Yes, that should work!
Vicky Epps
0Is one teaspoon of sweetener the correct amount? I would think more.
Thanks
Maya | Wholesome Yum
0Hi Vicky, This recipe uses 2 tablespoons of Besti, but feel free to adjust sweetener to taste.