Looking for a lusciously quick and easy plant-based dessert? Well, look no further! This vegan raspberry sorbet is naturally gluten-free and is the perfect balance between sweet and tart. It’s an easy, 3 ingredient sorbet that makes for a perfect summer treat. Feel free to consume this magnificent creation year-round (just make sure to bundle up if it’s winter)!
PREP TIME: 5m | COOL TIME: 1h | TOTAL: 1h5m | YIELD: 8-10 SERVINGS
- 16 ounces frozen raspberries
- 3 bananas
- 1/4 cup maple syrup
- Let raspberries partially thaw or feel free to use fresh berries.
- Pour all ingredients into food processor or blender and blend until creamy.
- Put into freezer-safe container and freeze for 1 hour or until desired consistency is reached.
If you are a raspberry lover and are looking for another vegan recipe to incorporate them in try these plant-based Raspberry Scones!