Berry Sorbet - Cooking, Coaching & Conversations with Dr Lucy Burns

It is Dr Lucy's birthday and tonight she shares a quick and easy low carb dessert, berry sorbet. It could not be simpler to make, and is a lovely refreshing dessert for a family get together. This would be a great recipe to get the kids involved in the kitchen as no cooking required!

Ingredients

• 500g of frozen raspberries
•  1 or 2 x 270ml cans of coconut cream (we like the Ayam brand) Some people prefer a creamier consistency.

Instructions

1. Place the frozen raspberries and 1 can of coconut cream into your blender or food processor.
2. Blend/process together until it is smooth and creamy. Add more coconut cream slowly if required until you reach your desired consistency. You may need to scrape down the sides of the bowl a few times.
3. Serve in a fancy glass topped with some fresh berries.