Smooth & Creamy Vegan Sorbet
Ingredients
Option 1: Raspberry Sorbet
- 250g Asiago Frozen Raspberries
- 280ml Elmlea Plant
- 80g maple syrup
- 1tsp vanilla extract
- 1tsp lime juice
- Mint leaves and fresh berries for serving
Option 2: Mango Sorbet
- 250g Asiago frozen mango
- 280ml Elmlea Plant
- 80g maple syrup
- 1tsp vanilla extract
- 1tbsp lime juice
- 50g vegan white chocolate chips
- Few mint leaves and extra chocolate chips for serving
Method
- Place the frozen mango pieces and the plant based cream into a food processor with the maple syrup, vanilla and lime juice.
- Blitz together till smooth and creamy. Transfer into a plastic container, stir in the chocolate chips and freeze for 30 minutes before
serving. - For the berry option, prepare the same. Instead of mixing in white chocolate, serve with fresh berries and mint leaves.
Original recipe by Aroma Kitchen.