Raspberry Sorbet

Makes 4 servings.


  • 2 cups frozen raspberries
  • 1/3 cup fresh avocado, packed
  • Juice from 1 lime
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)
  • Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)


Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.