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)!
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- 16 ounces raspberries, frozen
- 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 3-hours or until desired consistency is reached.
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