Fresh, fruity sorbet is super easy to make, and this recipe can also be made in a blender
Nutrition (per serving)
| Calories | 103 |
| Fat | 0.2g |
| Saturates | 0.1g |
| Protein | 1.3g |
| Carbs | 22.9g |
| Sugars | 21.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
In a blender combine the raspberries (fresh or frozen), beetroot juice, sugar, water, a pinch of salt and a few drops of lemon juice.
2
Blitz until smooth then strain to remove the seeds.
3
Chill the mixture in the fridge for 2-3 hours then churn in an ice cream machine or use the zip-top bag method.
4
Zip-top bag method: Divide the sorbet mixture between 2-3 zip-top bags and freeze on a baking sheet. Once frozen solid, break into pieces and blitz in a blender or food processor until smooth. Spoon into a pre-frozen metal container and freeze again until firm – approx. 2-3 hours.
