Low Carb BLACKBERRY SHERBET – Easy Keto Blackberry Sorbet – Zevia Sugar-Free Dessert Recipe


Join us as we create a delicious low carb, sugar-free, frozen dessert! Our Blackberry Sherbet Recipe is made with zero calorie Zevia Sparkling Water, and it’s the perfect ending to the perfect meal. A little sweet, a little tart, and zero guilt. This isn’t a regular low carb ice cream recipe, this is a true frozen keto sherbet recipe, – and some might even call it a sorbet. Whatever we call it, we are proud to partner with Zevia to bring you this video!

Find out more about Zevia:


Low Carb Blackberry Sherbet

2 cans Zevia Sparkling Water – Blackberry, divided
1 tsp. unflavored gelatin
1 cup frozen unsweetened blackberries
1 Tblsp. lemon juice
1/2 tsp. liquid stevia drops
1 cup heavy whipping cream

1. Mix 1 tsp unflavored gelatin with 3 tsp. of Zevia Blackberry water in a small bowl and allow to bloom.

2. In a microwave-safe bowl, mix 1 cup of frozen unsweetened blackberries with 1/2 cup of Zevia Blackberry Water and microwave for 4 minutes.

3. Strain the berry mixture in a fine-mesh sieve to remove seeds and pulp. You should have about 1 cup of blackberry liquid.

4. Add the gelatin mixture to the warm blackberry liquid and whisk to combine.

5. Add lemon juice, heavy whipping cream and 1.5 cups of Zevia Blackberry Water to the bowl and whisk well to combine.

6. Turn on your ice cream maker and carefully add the sherbet mixture. Allow to freeze for 20 – 30 minutes.

7. Transfer to a plastic freezer-safe container and freeze.

8. Serve and enjoy!

Makes 6 servings.

Per serving:
153 Calories
15g Fat
3.75g Net Carbs
2g Protein



Cuisinart Frozen Yogurt & Ice Cream Maker:

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  1. Sherbet, pronounced "SHER-but," is the usual word for the frozen sweet dessert made from fruit or fruit juices. Sherbert, with an additional r in the second syllable and pronounced "SHER-bert," is less commonly used. In Britain, sherbet is a sweet powder used to make a drink bubbly or eaten by itself.

  2. I think this is just over complicating what could be a better dessert with less ingredients. Forget the zevia, gelatin, and straining. Keep the berries whole for the fiber. Use plain old cream and your favorite low glucose rising sweetener and have old fashioned style blackberry ice cream.
    Also, Zevia makes a good product but way way too expensive.

  3. Yes, adding a couple of tablespoons of alcohol (vodka or cassis) helps with the final texture. Be aware that after freezing it will seem less sweet and a little less flavourful; just tge effect if being very cold. So you may need to make the unfrozen mix a little sweeter and tarter than you think. Do you need to chill the mix before you put it in the ice cream maker?


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