Raspberry sorbet
The first brilliant thing about this creamy sorbet is that the sugar it contains comes from nutritious, fibre-packed, antioxidant-rich fruits, plus a little natural honey.
The second brilliant thing is that it’s ready in minutes unlike traditional sorbet or ice cream recipes which require hours of freezing and stirring.
Ok, and one more thing – it really does taste as good as it looks.
The only thing you need to do ahead of making this recipe is freeze some banana. The riper the banana, the better and sweeter the result.
You can leave the coconut cream out to make it less creamy and more sorbet-like, if you’d prefer.
Serves 2
You will need:
- 1 cup (150g) frozen raspberries
- 2 tbsp organic coconut cream
- 3 tbsp milk of choice
- 1 tsp honey
- 1 ripe banana, sliced into coins and frozen
Method:
Simply throw everything into a blender or blitz with a hand blender until smooth (you might need to give it a couple of stirs). Serve immediately.
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