Nourish

Rasp & Straw Berry Sorbet

Vegan & Gluten Free

The inspiration for this recipe came from Baking with Agave Nectar By Ania Catalano and I modified it some and this is my version:
12 oz unsweetened frozen raspberries, thawed

12 oz unsweetened frozen strawberries, thawed

1/2 c agave nectar

2/3 c water

juice from half a lemon

Blend berries in blender until pureed, about 1 minuted. Pour into a bowl and add the rest of the ingredients. (the recipe called for: straining the mixture through a sieve, using a rubber spatula to help push puree through. Discard the seeds. I did not do any of that-seeds are good for me)

Pour into ice cream maker and do what the manufacturer instructs you to for freezing.

I like to serve the gorgeous pink stuff in a martini glass with a long handled ice-tea spoon. So delicious, light and cool.

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