Raspberry Sorbet
Ingredients
-
4
cups
raspberries
-
1
cup
coconut milk
-
¾
cup
pure maple syrup
-
1
tsp
vanilla extract
-
1
tbsp
fresh lime juice
Instructions
- Puree the raspberries and coconut milk in a blender or food processor.
- Strain the mixture through a fine-mesh sieve to remove seeds.
- Stir in the maple syrup, vanilla extract, and lime juice.
- Refrigerate the mixture for at least an hour.
- Churn in an ice cream maker according to the manufacturer's instructions, or skip this step if you don't have one.
- Transfer the sorbet to a shallow container and freeze for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
6
Calories
227
Total fat
9g
Total carbohydrates
38g
Total protein
2g
Sodium
9mg
Cholesterol
0mg
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