RASPBERRY SORBET

Recipe and photo by A Sweet Pea Chef

INGREDIENTS:

3 cups raspberries

2 tbsp raw honey

1 tsp lemon juice

1/4 cup warm water, as needed

INSTRUCTIONS:

1. Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
2. Freeze the raspberries until completely solid, which should take at least 2-3 hours, but I usually just leave them in the freezer overnight.
3. Place the frozen raspberries into the bowl of a food processor or heavy duty blender, along with a little raw honey, and freshly squeezed lemon juice.
4. Blend until smooth.
5. You may need to add a little warm water and press down with a spatula to help the process along.
6. Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 3-4 hours or until firm.

NUTRITION FACTS:

4 servings per recipe

Calories per serving: 80 kcal

Carbohydrates: 19.8 g

Protein: 1.1 g

Total fat: 0.6 g