Fresh Fruit Sorbet Recipe
Fresh & freeze dried raspberries, whipped coconut cream. Vegan. GF
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Ingredients
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Fruit Base
Whipped Coconut Cream
Method
Sorbet Preparation
Prepare the Fruit Base
In a blender, combine fresh raspberries, freeze-dried raspberries, agave syrup, and lemon juice. Blend until smooth and well combined.
Freeze the Mixture
Pour the raspberry mixture into a shallow dish and place it in the freezer. Freeze for about 2-3 hours, stirring every 30 minutes until the mixture is set but still scoopable.
Whipped Coconut Cream Preparation
Make the Coconut Cream
In a mixing bowl, scoop out the solid part of the chilled coconut milk, leaving the liquid behind. Whip the solid coconut milk with a hand mixer until fluffy. Gradually add powdered sugar and whip until fully incorporated.
Serving
Serve the Sorbet
Scoop the raspberry sorbet into bowls and top with whipped coconut cream. Enjoy immediately!