Ingredients
- 4 lemons
- 400g Frozen Raspberries
- 3-4 tbsp Agave Syrup or Maple Syrup
- 1 tbsp Lemon Juice
- 2-3 tbsp water, optional
Method
Step 1
Place the frozen raspberries, syrup, and lemon juice into a high-powered blender or food processor.Step 2
Pulse until the berries break down. If the mixture is too crumbly, add a splash of water or plant milk one tablespoon at a time.Step 3
Continue blending until the mixture turns into a thick, smooth, vibrant pink soft serve consistency.Step 4
You can eat this immediately as a soft sorbet. But for this recipe, transfer to a container and freeze for 2–3 hours.Step 5
Cut the lemons in half and scoop out the flesh. Place the hollowed out lemons in the freezer for 2 hours, until they go hard.Step 6
Retrieve the sorbet and lemons from the freezer and place a scoop of the sorbet in each lemon. Serve and enjoy!