Your shopping cart is empty.

Raspberry Coconut Sorbet

Ingredients
1kg frozen raspberries
500ml Coconut Cream (or coconut yoghurt this has a great tart flavour!)
1/3 cup honey
4 vanilla pods, scraped
4 Tablespoons Collagen
Method
Place Raspberries, coconut cream, honey and scraped vanilla pods into a blender.
Process until smooth.
Pour mixture into an ice cream churner and churn for approx 30 minutes (or to the manufacturers directions)
You will see the mixture turn. Pour into a container to freeze.
When ready to serve take out of the freezer and defrost slightly before serving!
Leave a comment

Please note, comments must be approved before they are published