Description
Satisfy your sweet tooth with this easy and delicious vegan raspberry sorbet recipe. This refreshing summer treat is made with just four simple ingredients and is perfect for hot summer days.
Ingredients
Units
Scale
- 450 g raspberries
- 175 g sugar
- 250 ml water
- 1/2 lemon
Instructions
- Boil the sugar and water together for 3 minutes until the sugar is dissolved and a light syrup is made. Leave to cool.
- Blend the raspberries in a blender.
- Push the raspberry mush through a sieve to remove the raspberry seeds. This will take some work, keep pushing!
- Pour the cooled sugar syrup through the sieve to push through any remaining raspberry juice.
- Add the juice of half a lemon and stir to combine. Put the mixture into a freezable container and freeze for two hours.
- After two hours stir the sorbet mixture to break up the ice crystals.
- Stir again after another hour and a couple of times an hour after that for another couple of hours and then leave overnight.
- When it is time to serve, use an ice cream scoop warmed in hot water to scoop the sorbet out so it comes out easier
Nutrition
- Calories: 117
