Raspberry Sorbet

Serves: 8-10 Cooking time: 


  • 200g Total Sweet Xylitol 
  • 500g Raspberries (or fruit of your choice!)
  • 1 Lemon, juiced


  1. Add the Total Sweet Xylitol and 270ml water to a saucepan over a low heat and stir until the sugar has dissolved to form a sugar syrup.

  2. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.

  3. Add the raspberries and lemon juice to a food processor and blitz until smooth.

  4. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.

  5. Freeze for 90 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  6. Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. 

Will keep in the freezer for up to a month.