Raspberry Sorbet
This dairy-free frozen dessert offers an intense berry flavor with the perfect sweetness and natural tartness. It's simple to make, light, and satisfying.
Nutrition
Calories: 193kcalCarbohydrates: 49gFiber: 8gSugar: 40g
Ingredients
- 4 cups frozen raspberries
- 1/2 cup maple syrup honey or granulated sugar
- 1 tbsp fresh lemon juice
- 1/4 cup water optional, for blending
Instructions
- Place the frozen raspberries, honey (or syrup), and lemon juice in the blender or food processor.
- Blend the mixture until smooth and creamy. Scrape down the sides as needed. If it’s too thick, add a splash of water to help it along.
- Press the blended mixture through a fine mesh sieve to remove seeds. This step gives you a luscious, velvety finish
- Once smooth, transfer the sorbet mixture to a shallow dish and spread it out evenly. Cover the dish and freeze
- After 1 hour, stir the sorbet with a fork to break up ice crystals, then smooth the top. This helps keep it soft and scoopable.
- Freeze for another 1–3 hours, or until just firm. If it gets too hard, let it sit at room temperature for 10–15 minutes before scooping.
Notes
- If the sorbet mixture is too thick for your liking, you can add water gradually until you reach your desired texture. Blend again to incorporate.
- If you prefer a smoother sorbet, you can strain the mixture through a fine mesh sieve to remove the raspberry seeds.
You can create a keto Raspberry Sorbet with low sugar or without sugar.
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