Raspberry Spinach Sorbet

by | Mar 2, 2019 | Desserts, Recipes, Treats | 0 comments

  • 800g raspberry puree (fresh or frozen and defrosted)
  • 200g filtered water
  • 50g baby spinach leaves
  • 200g unsweetened coconut water
  • 80-100g maple syrup

Method:

  1. Start the day before making the raspberry puree ice-cubes by placing raspberries and water in TM bowl and blending 20 secs/speed 9.
  2. Push mixture through a sieve using the back of a spoon to remove most of the pips. Pour into ice cube trays and freeze overnight or until solid.
  3. When ready to make the sorbet, place spinach, coconut water and maple syrup in TM bowl and blend for 30 secs/speed 9.
  4. Add frozen raspberry ice cubes and blend 40 secs/speed 10 using the paddle to assist if necessary.
  5. Add a little more coconut water if the mixture is too stiff or a few ice cubes if the mixture is a little runny and blend again for 40 secs/speed 10 or until as smooth as you like it.
  6. Serve without mentioning the spinach and enjoy watching the family eat their greens!
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