Ingredients
Method
- Add raspberries, maple syrup, lemon juice, and water to a blender.
- Blend until smooth and gloriously pink.
- Strain the puree through a fine mesh sieve to remove seeds.
- Pour the smooth mixture into a freezer-safe container.
- Freeze for 2 hours, stir gently with a fork, then refreeze.
- Repeat once more after another 2 hours for a creamy texture.
- Let the sorbet sit at room temperature for 5 minutes before scooping.
- Serve in chilled bowls with fresh mint or extra berries on top.
- Take pictures because yes, it’s that photogenic.
- Enjoy immediately and pretend it’s guilt-free (it basically is).
Notes
Nutritional Values (Per Serving)
- Calories: 95
- Total Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 1 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 45%
- Iron: 4%
- Folate: 6%
- Potassium: 5%
- Magnesium: 4%
Additional Notes / Tips
- Use frozen raspberries for an instant sorbet — no waiting, just glam.
- Add a splash of coconut milk for creaminess without breaking vegan rules.
- For extra zing, mix in a dash of orange zest.
- Store tightly covered in the freezer for up to a week (if it lasts that long).
- Serve with crushed pistachios for that “I’m fancy” finish.