Five Ingredient, Low Potassium Velvety Raspberry Pear Sorbet Recipe - KNI - Kidney Nutrition Institute (2024)

This is a super simple, smooth and velvety sorbet. It is low potassium and low phosphorus. It works as a perfect substitute for ice-cream. The raspberry flavor shines out while the hint of pear adds an irresistible velvety texture.

Frozen Treats for Renal Diet?

Finding a frozen treat for the renal diet can be challenging. Ice-cream is often on the limit list as it contains a heavy dose of phosphorus compared to its other two frozen dessert companions. Half a cup of Breyers®Natural Vanilla Ice-cream has 141 calories, 71 mg phosphorus, and 135 mg potassium. Sherbet runs about 30 mg phosphorus and 71 mg potassium (because it is mostly water and sugar…). This is still an okay choice for the renal diet as this would be considered both low phosphorus and low potassium. Sorbet is comparable to sherbet as far as phosphorus content. Potassium obviously varies in sorbet based on the type of fruit.

Why We Especially Love Sorbet

The winning part about sorbet is the whole fruit. AND real flavor. Sorry, sherbet, you’re not good, but not real. Sorbet is not just sugar, water, and artificial flavor. It is a whole fruit with loads of wonderful nutrients. For people needing to cut back on potassium (Some hemodialysis patients, patients in late stage 4 kidney disease), it is easily made with many low potassium fruits. For people needing a high potassium diet (PD, early stage kidney disease) it can be easily made with favorite high potassium fruits like bananas and mangoes. Our raspberry pear sorbet, includes a notable amount of other beneficial nutrients: 15 mg of Vitamin C (25% DV), 0.3 mg manganese (14% daily value). It also includes a wonderful 3 g of fiber as we chose to not strain on fruit mixture prior to freezing. (Not many desserts can boast this type of fiber!)

Tips for great renal friendly sorbet:

A couple important things to note about sorbet. First, sugar isn’t there just for sweet. It is also helps so that your fruit mixture doesn’t turn into a rock-hard popsicle later on. If you choose to use a sugar substitute such as Splenda® you may need to let leftovers thaw from the fridge a bit before serving. You could also experiment with a tad more alcohol to lower the freezing point so that your sugar free sorbet doesn’t become fruit popsicle.

Second, the type of fruit you use makes a big difference. Pectin and fiber help with the viscosity and body (think velvety texture) of the sorbet. Low potassium fruits high in pectin include berries, canned peaches, and grapes. Your best low potassium high fiber fruit would be canned pears. Fresh is also okay, just a little higher in potassium. If you are not on a potassium restriction, or have earlier stage kidney disease (and thus should be eating a higher potassium diet for blood pressure control), consider using mangoes and bananas in your sorbet.

Fruits that primarily contribute juice, such as lemon, lime, citrus, watermelon, may need a little of extra sugar. A fine liquer can also really help these products achieve a nice smooth (but not popsicle-like) texture).

Last, I find that freezing my fruits before blending them together really speeds up the final freezing process. Don’t say I never saved you in time now, you hear?

KidneyGrub Verdict:

I’ve been making sorbets for the past few weeks at home since we are currently a dairy-free household (long story). This has been my number one favorite sorbet. I think it would taste awesome with any berry and I’m really dying to do a strawberry or mixed berry version. I didn’t really taste the pear in the recipe but loved the texture it imparted.