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Allulose Blackberry Basil Sorbet

Allulose Recipes

Dietary Restrictions

  • gluten_free
  • naturally_vegan


  1. In blender, purée 3 cups blackberries, Allulose Granulated Sweetener, 1 1/4 cups water, lemon juice and vanilla until smooth and allulose dissolves.
  2. Strain through fine-meshed sieve. Stir in chopped basil. Refrigerate until cooled.
  3. Process in ice-cream maker according to manufacturer’s instructions. Freeze for about 1 hour or until set.
  4. Divide sorbet among cups; top with remaining blackberries.
  5. Garnish: Sprinkle with torn basil leaves.

Tip: Substitute mint or lemon balm for basil if desired.

 Makes: 4 Servings 

Nutrition Facts: Per 1/4 recipe, Calories 60, Fat 0.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 13g, Fiber 6g, Sugars 6g, Protein 2g,


  • 3 1/2 cups blackberries, divided
  • 2/3 cup Wholesome Allulose, Granulated
    Allulose Zero Calorie Granulated Sweetener
    Buy Now Find In Store
  • 3 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/3 cup finely chopped fresh basil