Vegan Raspberry Sorbet

Recipe by Feasting on Fruit

Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between two Hu Grain-Free Cookies!


    • 3 1/2 cups / 1 pound frozen raspberries
    • 1 can (398 ml) full-fat unsweetened coconut milk
    • 1/4 cup pure maple syrup

 Raspberry Sorbet with Hu Cookies



  1. Add the frozen raspberries, coconut milk, and maple syrup to a high speed blender and process for 2-3 minutes, using a toggle to smooth and churn. Continue this until the consistency is smooth and creamy, with little to no visible raspberry chunks
  2. Enjoy immediately for a “soft serve” feel, or freeze for more of a sorbet feel.
  3. To freeze, scoop contents in a 9 x 13 loaf pan and smooth with the back for a spoon. Freeze for 1-2 hours, until solid and scoopable.
  4. Enjoy by itself or smashed between your favorite Hu Grain-Free Cookies

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Raspberry Sorbet with Cookies

Jun 24, 2021

Posted by Hu Kitchen

Tags: Recipe, Simple recipes, Vegan recipes