Vegan raspberry sorbet

Vegan raspberry sorbet made from frozen raspberries and maple syrup. Ready in 5 minutes, with 100 kcal and 2 g protein per serving.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 100 kcal per serving
• Protein: 2 g
• Fat: 0 g
• Carbs: 22 g

Ingredients

• 300g raspberries
• 2 tbsp maple syrup
• 1 splash of lemon juice

Method

You’ll need: high-speed blender

1. Put the frozen raspberries, maple syrup and a splash of lemon juice in a powerful blender.
2. Blend everything on the highest setting until smooth and icy. If needed, push the fruit down with a tamper.
3. If the mixture is too firm, add 1 tsp lukewarm water and blend again.
4. Scoop the sorbet into two bowls with an ice cream scoop.
5. Serve straight away, before it starts to melt at room temperature.

Good to know

You don't need an ice cream maker for a fruity sorbet. A good blender and frozen berries are all it takes.

Swaps

Raspberries → strawberries (frozen strawberries give a similarly great result; the sorbet just turns out a little sweeter).

Cooking tips

Use a blender with a tamper. Without one, the blade often spins freely because the frozen berries don't slide down.

Storage

In the freezer, sorbet quickly freezes into a hard block of ice. If you keep some, let it soften for five minutes before eating.

Allergens

Completely free from lactose, nuts and gluten, and vegan. Not suitable in pregnancy, as the frozen raspberries are eaten raw.

Frequently asked questions

Can you freeze raspberry sorbet?

In the freezer, sorbet quickly freezes into a hard block of ice.

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