Apr 26, 2016
3-Ingredient Blackberry Sorbet + a review on the new sweetener, ERYTHRITOL
Have you heard about this new sweetener? I don’t usually like to use processed anything but this sweetener called erythritol caught my eye in a video by Dr. Greger, in which he states it is: “the too-good-to-be-true nontoxic, low-calorie, tooth friendly sweetener that may even act as an antioxidant.” We had been using stevia once in a while in our house, but after watching that video I decided to give this stuff a try. My verdict is still uncertain. I’m still not keen on ingesting anything so… white. Man-made white that is. It is also twice the cost of most sweeteners and you need double the amount for the same amount of sweetness.
That said, I will probably use it sometimes instead of my usual sweetener—dates. Mainly because it’s so easy to use and also because, well it is white which is good for visual presentations. 🙂 More on erythritol’s effects on the body? Sadly, I developed a headache twice after ingesting a pretty good amount of it that I used to sweeten my hibiscus tea… hmmm. Like I said, the jury is still out.
This yummy sorbet, however, created no ill effects for me so maybe those two incidents were not related at all. You could certainly use any sweetener you prefer in this recipe, but for the purpose of getting you the information on this new sweetener, we’ve used erythritol. Enjoy!