Low-Carb Margarita Sorbet

Low-Carb Margarita Sorbet

This Low-Carb Margarita Sorbet recipe makes a cooling summer dessert. It can be made with or without alcohol and works for low-carb, gluten-free, dairy-free, Atkins, ketogenic, or Banting diets.
Course Dessert
Cuisine low-carb, Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Annissa Slusher


  • 1/2 cup granulated stevia/erythritol blend
  • 1 packet unflavored gelatin (2 1/2 teaspoons)
  • 2 cups cold water (quantity divided)
  • 2/3 cup lime juice freshly sqeezed
  • 6 tablespoons tequila (substitute water if you prefer a non-alcohol version)
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon orange extract


  1. In a 2 quart saucepan, whisk together the granulated stevia/erythritol blend and the unflavored gelatin. Pour in one cup of cold water and let sit for one minute. 

  2. Slowly heat gelatin mixture over medium-low heat, while stirring occasionally, until sweetener and gelatin are completely dissolved. Remove from heat.

  3. Stir in the second cup of cold water and lime juice. Add tequila, lime zest, and orange extract and stir. 

  4. Cover mixture and refrigerate for about 1 1/2 hours. Process according to your ice-cream maker manufacturer's instructions.
  5. Spoon into a freezer-safe container and freeze 2-3 hours before serving.

Recipe Notes

Serving size: 1/6th of the recipe

Per serving: 

Calories: 51

Fat (g): 0

Total carbs (g): 2

Fiber (g): 0

Protein (g): 1

Net carbs (g): 2