Ingredients

The following ingredients have 6 Servings
  • 4 cups raspberries
  • 1 cup coconut milk
  • 3/4 cup or more pure maple syrup (or to taste)
  • 1 tsp vanilla extract
  • 1 tbs fresh lime juice

Instruction

  • Using a food processor or high-powered blender, puree the raspberries and coconut milk. Strain in a fine-mesh sieve to separate the seed bits from the raspberry puree. Stir and press down the mixture with a flat spoon or spatula to get as much of the puree into the bowl below as possible. Discard the solids.
  • Add the maple syrup, vanilla extract, and lime juice to the puree. Refrigerate for at least an hour.
  • If you’re using an ice cream maker, churn according to the manufacturer’s instructions for sorbet. In my KitchenAid attachment, I churn this for about 10 minutes. If you don't have an ice cream maker, you can skip the churning.
  • Either way, place the sorbet in a wide, shallow container until frozen (at least 2 hours). If it becomes too solid, let it soften in the fridge for a bit before serving.