Raspberry Prosecco Sorbet – Low Carb and Gluten-Free
1/3cuppowdered erythritolI used Swerve
Combine raspberries, prosecco, erythritol and water in food processor and puree until smooth, about 30 seconds.
Transfer mixture to a mesh sieve set over a medium bowl and let drain, pressing on solids to release as much liquid as possible. Discard solids and chill liquids one hour.
Pour into the canister of an ice cream maker and churn according to manufacturer’s instructions. Transfer to an airtight container, press plastic wrap flush to the surface and freeze until firm but not rock hard, 1 to 2 hours.
Serves 4. Each serving has a total of 7.5 g of carbs and 4 g of fiber. Total NET CARBS = 3.5 g.