Raspberry Sorbet Recipe
This raspberry sorbet is a delicious recipe that highlights the flavor of fresh summer berries.
Servings 6
Calories 227kcal
Cost $1.26 per serving
Equipment
- stand mixer optional
- ice cream maker attachment optional
Ingredients
- 4 cups raspberries
- 1 cup coconut milk
- 3/4 cup or more pure maple syrup or to taste
- 1 tsp vanilla extract
- 1 tbs fresh lime juice
Instructions
- Using a high-powered blender or food processor, puree the raspberries and coconut milk. Strain in a fine-mesh sieve to separate the seed bits from the raspberry puree. Stir and press down the mixture with a flat spoon or spatula to get as much of the puree into the bowl below as possible. Discard the solids.
- Add the maple syrup, vanilla extract, and lime juice to the puree. Refrigerate for at least an hour.
- If you’re using an ice cream maker, churn according to the manufacturer’s instructions for sorbet. In my KitchenAid attachment, I churn this for about 10 minutes. If you don't have an ice cream maker, you can skip the churning.
- Either way, place the sorbet in a wide, shallow container until frozen (at least 2 hours). If it becomes too solid, let it soften in the fridge for a bit before serving.
Nutrition
Calories: 227kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 294mg | Fiber: 5g | Sugar: 28g | Vitamin A: 26IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 2mg
