I love sorbet. And for whatever reason, raspberry is always my favorite. I decided to test out an easy recipe for any sorbet and added the fruit and flavors I wanted. It’s perfect for warm nights, and for Texas, spring evenings can be humid and warm.
And if you are like me, I like sweet things, and I don’t mind dessert, but I don’t like overly sweet, or overly heavy desserts. Well – not when I’m warm. So a cold sorbet that’s sweetened with agave or honey is right up my alley!
This dessert makes a perfect lightly sweet end to go with an Italian dinner. Whether that means spaghetti night, pizza night, bruschetta night, ravioli night, etc. It’s light but creamy. Enjoy!
Raspberry Lemon Sorbet
- 1 cup coconut cream, (from the can)
- 12 oz frozen raspberries
- 1/4 cup sweetener, I used agave
- 1/2 tsp lemon extract
- 1 tbsp lemon juice
- Place all ingredients in a blender and blend until smooth.
- Add contents into an airtight container and place in freezer for at least 4 hours. Best if it’s 8 hours or overnight.
- Serve and enjoy!