this vegan raspberry sorbet is the perfect sweet treat for those hot summer days
- 400g frozen raspberries
- 4 tbsp Sweet Freedom FRUIT SYRUP
- 60g warm water
- CHOC SHOT for drizzling
- Add all of the ingredients to a high-speed food processor or blender, and blend until smooth.
- Eat immediately for a softer texture, or transfer into a freezer-safe container and freeze for 1-2 hours or until firm.
- Serve with a generous drizzle of CHOC SHOT