Raspberry Lemonade Sorbet [Deluxe]¶

EU version of Raspberry Lemonade protein sorbet : r/ninjacreami by u/LizzieLifts2707

Composition of the base

This recipe creates a tangy, creamy treat that tastes like a frozen raspberry cheesecake. The cottage cheese provides a rich body and a protein boost without the heavy calories of traditional cream cheese.

Adding extra glycerin and SweEX ensures it stays soft and easy to scoop directly from your freezer without needing a respin.

Ingredients¶

Dry

• 40g SweEX (Erythritol + Xylitol 3:2) (≈3 tbsp)
• 30g Whey + Casein protein (grass-fed) [Vilgain] (≈1 scoop)
• 15g Inulin [Vit4ever] (≈1 tbsp) • soluble fiber
• 1.2g Guar gum (≈½ tsp)
• 0.4g Xanthan gum (≈⅛ tsp)
• 1g Salt (≈¼ tsp)

Subtotal Weight: ~88g

Wet

• 140g Cottage Cheese 4% [REWE Bio] (≈⅝ cup)
• 140g Red Raspberries (frozen) (≈⅝ cups)
• 250ml Water (cold) (≈1 cup)
• 25ml Soda syrup “7up zero” [Sodastream] (≈1 ½ tbsp)
• 15g Glycerin (E422, VG) [hd-line] (≈1 tbsp)
• 15ml Lemon juice (≈1 tbsp)
• 5g Vanilla Extract (w/ alcohol) [Native Vanilla] (≈1 tsp)

Subtotal Weight: ~590g

Total Weight: ~678g

Directions¶

1. Base Prep: Put the cottage cheese and frozen raspberries into your Creami tub with a splash of the water. Use an immersion blender to mix them until perfectly smooth.
2. Mixing: In a separate small bowl, whisk all the dry ingredients together. This stops the gums from clumping.
3. Homogenize: Pour the dry mix, glycerin, vanilla, syrup, lemon juice, and the rest of the water into the tub. Blend on high speed for about 30 seconds to make sure everything is combined and the stabilizers are working. Rest for 2 min, and blend again for 10 secs.
4. Aging: Let the base sit in the fridge for at least 4 hours (overnight is better). This helps the flavors meld and the texture get even smoother.
5. Freezing: Put the lid on and freeze the tub on a level surface for 24 hours.
6. Processing: Remove from the freezer. If there is a "hump" in the middle, scrape it flat with a spoon. Process on the Sorbet or Lite Ice Cream mode.
7. Hardening: If the texture is a bit soft, put it back in the freezer for about an hour to firm up before serving.

Nutrition Facts¶