Sort ingredients
sereneosl
QR Code
Listen
Pdf
Pour the water, allulose, instant espresso powder, and gaur gum into a small blender and blend until all ingredients are fully combined. The mixture will increase in volume by quite a bit. Pour the mixture into a Ninja Creami Ninja Creami container and let it sit for about 10 minutes before freezing, stirring every couple of minutes. During this time, the mixture should "deflate" a bit, keeping it at the max fill line.
Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the sorbet, melt or scrape the large bump so that the top is level.
Run warm water on the outside of the container for about 15 seconds to melt the ice layer inside the container.
Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "SORBET."
If the sorbet is dry or crumbly looking (like sand), respin. You should not need to add any additional liquid during the respin. You may have to repeat this process a couple of times.