Thanks to reading Angela’s (why yes, we are on first name basis) post yesterday morning, I couldn’t wait to get home, make/eat dinner and have my own sorbet.
There is no better way to welcome the 80+ degree weather than with an icy, fruity dessert. Well, maybe a few things like…
Raspberry Mint Sorbet
Adapted from Angela
1 cup frozen raspberries
8 T almond milk
1 T honey
4 to 5 large fresh mint leaves
+ In a blender, process until thick and creamy. Add the almond milk slowly until it comes together. Finely chop mint leaves. Stir into sorbet. Serve immediately or freeze for later. Enjoy!
Note: Raspberries by nature have seeds which cannot be removed and will add some crunch to your sorbet. If you’re not into that sort of thing, just sub with another frozen berry like strawberries, cherries or blueberries.