Description
Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!
Ingredients
- 3 1/2 cups / 1 pound frozen raspberries
- 1 can (398 ml) full-fat unsweetened coconut milk
- 1/4 cup pure maple syrup
- your favorite cookies (optional if making sorbet sandwiches)
Instructions
- Add the frozen raspberries, coconut milk, and maple syrup to a high speed blender and process for 2-3 minutes, using a toggle to smooth and churn. Continue this until the consistency is smooth and creamy, with little to no visible raspberry chunks
- Enjoy immediately for a “soft serve” feel, or freeze for more of a sorbet feel.
- To freeze, scoop contents in a 9 x 13 loaf pan and smooth with the back for a spoon. Freeze for 1-2 hours, until solid and scoopable.
- Enjoy by itself or smashed between your favorite cookies!
Notes
Prep time doesn’t include time it takes for the sorbet to freeze
Recipe adapted from Pineapple Sorbet (No-Sugar-Added!)
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free