Today is still technically summer. In a couple of more days it will be fall. The days are still warm enough for nice cold treats and the weather has changed enough for my fall raspberries to ripen. That is a win win in my books!
Have you tasted a raspberry fresh off the plant? It has a lovely sweet flavour. Now on the other hand, have you tasted raspberries after they have been frozen? Their flavour transforms into this brilliant combination of sweet yet tangy.
Way back when, when I could eat candy, I absolutely loved the tangy sour candies. You know the ones that make your mouth pucker. If I eat a frozen raspberry, it takes me back to those tangy candy days. There is one major difference…. This raspberry sorbet is not only absolutely delicious but, it is actually good for you as well!
There is also one other fantastic fact about this recipe. There are only two ingredients. Yes, I said it, only two ingredients.
2 Ingredient Raspberry Sorbet (Paleo/ Vegan/ Dairy Free/ Refined Sugar Free/ No Machine Necessary)
3 c. raspberries***
2/3 c. water
1/4 c. maple syrup (or honey for non vegan)
Put all the ingredients into your blender and mix until pureed.
Pour mixture into a 8 inch glass or stainless steal container and put into freezer. Take out and stir up or fork every 30-60 minutes depending on the raspberries**.
When the sorbet has frozen to the point of forming, I like to scoop it and freeze the scoops of sorbet. That way I can just pull out a scoop or two at a time. You can also freeze in individual containers. Let sorbet sit out to soften for 10-15 minutes before serving.
**If you use frozen raspberries to make your sorbet, then you can stir it up every 30 minutes. Stir every 60 minutes for fresh raspberries.