There were no frozen bananas in the freezer today, so this led me to discovering the box of frozen raspberries, which sparked the idea for a raspberry sorbet. This recipe only requires two ingredients, and takes less than five minutes to make! Lighter and more refreshing than ice cream, this is the perfect summer dessert to enjoy outside. Berries are also low in fructose, so won’t spike your blood sugar levels as much as higher-fructose fruits. I do sometimes find that raspberries have quite a tart flavour, so taste yours and if it needs sweetening, add the optional honey.
300g frozen raspberries
100ml coconut water (or water)
Optional: 1 tbsp raw honey
Serving suggestions: Desiccated coconut or fresh mint
Simply tip all of the ingredients into your blender and blend until smooth and creamy. Enjoy!