[Sticky] Raspberry Sorbet

An ideal dessert at 47 kcals per serving.

Ingredients:

500g fresh raspberries
200ml cold water
125g polyols (xylitol or erythritol)

Method: Number of Servings 4 / Prep Time 30 minutes 

1. Blend the raspberries with half of the water until smooth. Strain through a fine sieve into a deep bowl
2. Put the remaining water into a pan with the polyols and heat, stirring until the polyols dissolve
3. Once the syrup is cool stir into the blended raspberries then pour into a container. Cover and freeze for 45 minutes
4. Scoop the mixture back into the blender and give a few pulses to break up the crystals
5. Repeat twice then leave to freeze solid
6. Transfer the sorbet to the refrigerator so the sorbet can be scooped easily (about 30 minutes before serving)

Nutritional Information Per Serving:

• 6.8g carbs
• 3.1g fibre
• 0.3g fat
• 47 kcals
• 0.1g saturates
• 0g salt

(calculated using erythritol)