Name: Raspberry Sorbet (Reduced Sugar)
Total time: 6 h 45 min
Ingredients: 1 cup water; 1 teaspoon low- or no-sugar-needed fruit pectin; ¼ teaspoon salt; ½ cup plus 2 tablespoons Sucanat (3½ ounces/99 grams); 1¼ pounds (567 grams/4 cups) raspberries

Why This Recipe Works

Usually, the sugar and water in sorbet work in tandem: Some of the water freezes, but because sugar (like salt) lowers the freezing point of water, the rest of the water remains liquid, giving the sorbet its hallmark delicately icy texture. We started our testing by replacing the granulated sugar and the corn syrup called for in our traditional recipe with Sucanat. After finding the best ratio of water to Sucanat, we found additional ways to improve the texture. To create smaller ice crystals, we needed the base to freeze faster so that large crystals didn’t have time to form. The solution was to freeze a small amount of the base before churning: The smaller volume froze quickly, forming small ice crystals. When we combined the frozen base with the remaining refrigerated base, the small crystals initiated a chain reaction, immediately causing more small crystals to form. The final step was staving off melting, which we achieved with 1 teaspoon of readily-available pectin.

Before You Begin

You can learn more about Sucanat in this article. For fruit pectin, we recommend both Sure–Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No–Sugar Needed Pectin. Do not skip grinding the Sucanat in step 2, or the sorbet will be too icy.

Instructions

Cook water, pectin, and salt in medium saucepan over medium-high heat, stirring occasionally, until pectin is fully dissolved, about 5 minutes. Remove saucepan from heat and let cool slightly, about 10 minutes.

Working in 2 batches, grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, raspberries, and cooled water mixture in food processor until smooth, about 30 seconds. Strain puree through fine-mesh strainer into bowl, pressing on solids to remove seeds and pulp (you should have about 3 cups puree); discard solids.

Transfer 1 cup puree to small bowl and place remaining puree in large bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and let chill for at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)

Remove puree from refrigerator and freezer. Using tines of fork, scrape frozen puree into large bowl with chilled puree. Stir occasionally until frozen puree has fully dissolved.

Churn mixture in ice cream machine until mixture resembles thick milkshake and lightens in color, 10 to 15 minutes. Transfer sorbet to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.