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Vegan Raspberry Sorbet

  • Author: Flora & Vino
  • Total Time: 30 minutes
  • Yield: 8-12 servings
  • Diet: Vegan


Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!


  • 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)


  1. 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
  2. Enjoy immediately for a “soft serve” feel, or freeze for more of a sorbet feel.
  3. 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.
  4. Enjoy by itself or smashed between your favorite cookies! 


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