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Raspberry Sorbet Recipe
www.theconsciousplantkitchen.comThis 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.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/raspberry-sorbet-recipe/ or scan the QR code here ➡️
Servings: 4 Servings (3/4 cup each)
Calories: 49.7kcal
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: 49.7kcal | Carbohydrates: 9.3g | Protein: 1.1g | Fat: 0.6g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 22.8mg | Potassium: 137.8mg | Fiber: 5.9g | Sugar: 2.8g | Vitamin A: 29.8IU | Vitamin C: 24.3mg | Calcium: 22.9mg | Iron: 0.6mg | Magnesium: 20mg | Phosphorus: 26.3mg | Zinc: 0.4mg