Raspberry & Coconut Sorbet

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This has got to be the easiest & healthiest treat that you will ever make. It is not very sweet & quite zesty so you may prefer to also add some honey. I like the zesty flavour of the raspberries so I don’t add honey when I make it.

This recipe will make either two large servings or four smaller ones. You could use this idea as a dessert on it’s own or if you want to be really fancy, you could serve it with a warm brownie or fondant. It would go brilliantly with rich chocolate flavours. It needs to be serve immediately as it doesn’t keep well.

INGREDIENTS

200 grams frozen raspberries
2 tablespoons coconut cream
2 tablespoons of shaved coconut
A drizzle of honey (for a sweeter option)

DIRECTIONS

  1. In a food processor place 200 grams of frozen raspberries & pulse until the berries are broken down. You may have to stop the processor to scrape the sides a couple of times
  2. Add the coconut cream & blend for another 30 – 60 seconds. It depends on your processor as to how long it will take to get that smooth creamy consistency. Continue to blend until you have a smooth & creamy sorbet
  3. Serve in small bowls & top with defrosted raspberries & shaved coconut. Enjoy!

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