My Raspberry Iced Tea Sorbet is a refreshing summer treat. My 5 ingredient raspberry sorbet uses unsweetened iced tea as the base, with frozen raspberries, giving it a beautiful color and flavor. The vanilla rounds out this sorbet and the all natural sugar-free sweetener gives it the perfect sweetness to balance the other flavors.
Raspberry iced tea is one of my favorite summer beverages. I remember grabbing one from the refrigerator when picking up bagels to head to the beach for the day during college.
And then when I was getting married I had the crazy idea of making my own wedding cake. I was talked out of that but set of making something to share with the guests at my reception. I settled on making a mixed berry sorbet with a hint of Riesling wine in it to accompany the wedding cake.
Making the sorbet wasn't hard. What was hard was keeping it frozen the day of the wedding. We catered our own wedding in a barn and had friends help set up, serve during the wedding, and clean up. There were coolers packed with ice just to keep my sorbet cold. I don't think I was a bridezilla about anything except my sorbet.
How to make Raspberry Iced Tea Sorbet
I wanted the challenge of making a refreshing low carb sorbet and using tea as the liquid was a natural choice. It pairs well with the flavor of raspberries and unsweetened tea is naturally low carb.
Making sorbet is very easy. You just puree the berries with the other ingredients and pour into an ice cream machine and let that do its magic.
Can I use other berries?
Of course. Blueberries, blackberries, strawberries, or a combination will all work in this recipe. The carb count will vary based on the specific type of berries you use
How about flavored tea?
That works too! You can use a lemon tea to contrast with the berries, a berry tea to boost the flavor, or a flavor like vanilla to enhance the overall flavor. Just make sure it is unsweetened and chilled before proceeding with the recipe.
Looking for more refreshing summer treats? Try these favorites:
Low Carb Berries & Cream Ice Cream Pie
Mint Chocolate Chip Ice Cream Bars
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- 16 oz unsweetened iced tea
- 12 oz frozen raspberries
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ teaspoon vanilla
- 1 tablespoon glycerin
- Combine all the ingredients in a blender and blend until smooth.
- Pour into an ice cream machine and freeze according to the manufacturer's instructions.
Originally published June 24, 2016. Revised and Republished on May 16, 2019.
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Lisa Reade says
Have you tried it with a BAI Raspberry Iced Tea? Would that work?
I haven't but I think so!
Beth Hudson says
This is an easy, delicious and versatile dessert/snack! Sweet, refreshing, low-carb & low fat!
Kim | Low Carb Maven says
This looks so amazing - that color! I made sorbet a few times when I was younger. That was before the ease of electric counter-top ice cream makers! What a chore of breaking the ice crystals every few hours. I ruined my mother's good bowl to boot! Thanks for telling me about Snapple's product. I'll have to check it out and try this recipe!
debbie tyler says
this is delicious
Ok, this is a PERFECT summer treat! I love that it's tea based and is full of fresh fruit. The color is gorgeous! And I don't need a fancy ice cream maker? Even better!
I did churn it in an ice cream maker. Without an ice cream maker it is a slushy consistency. Still yummy 🙂
This looks so wonderful and refreshing!
Debra C. says
Oooh does that sorbet look amazing!! We are looking at triple digits for the next week so that is looking very refreshing! The Snapple sounds like a great starter base for the sorbet. I love your tip about glycerin too, where can I find that?
I've ordered it from iherb before and Amazon has it too. Just search for 'vegetable glycerin'.