Raspberry Sorbet Recipe
www.theconsciousplantkitchen.comAn easy 4-ingredient Raspberry Sorbet Recipe made in 15 minutes without an ice-cream maker. This is the best instant summer frozen summer dessert to refresh without spending hours in the kitchen.
Servings: 4 Servings (3/4 cup each)
Calories: 59kcal
Ingredients
- 3 cups Frozen Raspberries
- 2 tablespoons Sugar-free Maple Syrup or Maple syrup or agave syrup
- 3-4 tablespoons Water
- ½ tablespoon Lemon Juice
Instructions
- Bring all the ingredients into a high-speed blender or food processor.
- Blend on high speed, using the tamper tool of the blender to push down the frozen fruits close to the blade and smash into a smooth icy slurry. If it doesn't come together, add 1 teaspoon water at a time until it forms a smooth, icy mixture that you can scoop.
- If you added too much water, it would turn into a very soft sorbet. If so, freeze for 1 hour before serving.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 136mg | Fiber: 6g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg | Magnesium: 20mg | Phosphorus: 29mg | Zinc: 1mg