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Raspberry basil sorbet

Raspberry basil sorbet

Raspberry basil sorbet

Light, refreshing and exquisitely simple to make, this sorbet is a dessert winner that doesn’t send you sugar crazy!

SERVES:  4 PREP TIME:  5 mins prep and 3 hours freezing COOK TIME:  -

Ingredients

  • 3 cups frozen raspberries
  • 4 tablespoons pomegranate molasses
  • ½ cup chopped basil
  • Juice of 1 lime
  • ¼ cup water
  • Honey (optional to taste)

Method

  1. Place all ingredients in a blender and blend until smooth.
  2. Spoon out the mixture into a container and put it in the freezer.
  3. After approximately an hour, stir with a fork – this makes a lighter sorbet. You can repeat this a couple of times during the freezing process to fluff up the sorbet. It will be frozen and ready to go after about 3 hours.

Inspirations and top tips

  • Serve in quenelles on top of macadamia cookies
  • Defrost for 20 minutes before serving, otherwise you will bend your spoons trying to have some!
  • A brilliant alternative to ice cream in a cone on a hot day

Dietary Requirements 

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Dairy free,  Gluten free

  • By Nicole Serafin, Hairdresser, Self employed business owner , Wife, Mother

    I am now living as the woman I truly am, dedicated and committed to developing and deepening the relationship I have with myself, my family and friends. Life continues to evolve, as do I.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer
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