Blender Raspberry Sorbet
This raspberry sorbet is so fresh and fruity with a sweet-tart raspberry punch! You don't need an ice cream maker and it comes together in about 5 minutes.
Equipment
- High speed blender
Ingredients
- ½ frozen banana cut into slices
- 2½ cups frozen raspberries
- 3-4 tablespoons maple syrup see note
- 1½ tablespoons apple juice
Instructions
- In a high-speed blender, combine the frozen banana, frozen raspberries, maple syrup, and apple juice.
- Start the blender on low speed. Stop the blender and use a spatula to scrape the raspberries toward the blades. Repeat as often as necessary until you achieve a smooth consistency. If your blender has a tamper, you can use it to push the fruit toward the blades.
- Once the mixture is thick and smooth, scoop it into a bowl and enjoy with whipped cream. Or transfer it to an airtight container and freeze for later. If the sorbet gets too hard, let it sit at room temperature for 10 to 15 minutes before scooping.
Video
Notes
Note: This raspberry sorbet is tart! For a sweeter sorbet, add more maple syrup!
Nutrition
Calories: 190kcalCarbohydrates: 46gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 411mgFiber: 11gSugar: 29gVitamin A: 68IUVitamin C: 42mgCalcium: 73mgIron: 1mg
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