You may not be familiar with lingonberries (Vaccinium vitis-idaea), a relative of cranberries, unless you’ve had lunch at an IKEA store. They grow wild in cold climates and are popular for jams and sauces in Scandinavia. I planted some as a groundcover in my front yard and developed a profound respect for anyone who harvests these tiny, tart berries. No wonder we seldom see them in places where there are alternatives like big fat strawberries, raspberries, and cherries! (Even though I had them growing in my yard, I bought the lingonberries berries to make my sorbet at the grocery store.) Their low sugar content makes them a perfect choice for a low-carb fruit dessert.
RASPBERRY LINGONBERRY SORBET
Keep frozen berries on hand and you will never be more than five minutes away from a fabulous dessert! I called this “sophisticated sorbet” because the lingonberries are distinctively tart and the Chambord makes this an adults only recipe. You can leave out the liqueur and use all raspberries for a less sophisticated version.
8 ounces frozen raspberries
8 ounces frozen lingonberries (or use all raspberries)
Sweetener with bulk, such as Lakanto or Swerve, or Allulose, equal to ½ cup sugar, or to taste
1 tablespoon Great Lakes powdered gelatin
¼ teaspoon salt
1 cup water
1 tablespoon Chambord or other raspberry-flavored liqueur
A high-speed blender works best for this, but it can be made in a food processor. Have ready a chilled container for the finished sorbet.
Let frozen berries thaw for 5 minutes at room temperature.
Meanwhile, place sweetener, gelatin, and salt into blender and pulse until powdered. Don’t remove the lid until the dust settles. Add berries, water, and Chambord. Blend according to the directions for frozen desserts for your blender until it forms a smooth puree. Taste and adjust sweetener if necessary.
Scrape sorbet out of blender directly into serving dishes and serve at once or place in a container to firm up, stirring occasionally.
Sorbet may need to warm up for 20 to 30 minutes in the refrigerator if it has been frozen for more than 2 or 3 hours. Break into chunks and blend or process again for soft serve, if desired.
Once sorbet is firm enough to scoop, use an ice cream dipper to portion it out into flexible silicone muffin pans to make individual servings that can be popped out when ready to use.
Makes about 7 servings.
Cal: 305; Fat: 0g; Protein: 0.9g; Total Carbs; 8.1, Fiber: 3g,
Net Carbs: 5.1g
Without Liqueur: Cal: 291; Fat: 0g; Protein: 0.9g; Total Carbs: 7.4g, Fiber: 3;
Net Carbs: 4.4g
Sugar alcohols or Allulose are not included in nutrition data.
Nutrition data will be about the same if recipe is made with all raspberries.
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(c) 2015, Judy Barnes Baker