Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.
Notes
Net Carbs: 2.5g SugarOH: 12hg
Nutrition Information
Serving size: ½ cup Calories: 65 Fat: 0g Carbohydrates: 17.2g Fiber: 14.7g Protein: .8g
Recipe by Keto at https://www.lowcarbpower.com/blackberry-cabernet-sorbet/