If, like us, you’re craving something fresh and tart, we have the answer: homemade raspberry sorbet. The ideal antidote to salty quarantine snacks—and an excellent way to put the frozen berries you’ve stocked up on to use—it’s a delicious dessert or afternoon pick-me-up, and incredibly easy to make at home. Plus, according to the experts at Asheville, North Carolina-based Harpe Laser + Wellness who shared their recipe with us, raspberries are nutritional powerhouses. “Raspberries have an impressive nutrient value for their tiny size, and offer high disease-fighting antioxidants, such as quercetin, anthocyanins, and ellagic acid, a compound that has been found to lower the risk of cancer,” the skincare and wellness pros tell us. “They are also high in key vitamins and minerals, including vitamin C, folic acid, copper, and iron, that help us stay healthy.” Here’s how to make the frozen treat at home.


Raspberry Sorbet

Yields approximately 4 servings

INGREDIENTS:

  • 3 cups frozen organic raspberries
  • 2 tablespoons honey
  • Whole Earth stevia and monk fruit sweetener or your favorite natural sweetener, to taste (approximately 2 to 3 packets)
  • 1 teaspoon Meyer lemon juice
  • 1/4 cup warm water
  • Optional: Limoncello, dark chocolate, chips, and fresh berries, for garnish

INSTRUCTIONS:

Place the frozen raspberries into a food processor or high-speed blender. Add the honey, lemon juice, and sweetener and blend. Slowly add warm water, using your spatula to press and help move the mixture, until you get a smooth, ice cream-like consistency. For a softer texture, pour into individual ramekins and serve immediately. For a firmer texture, transfer to a freezer-safe container and freeze for approximately 3 to 4 hours, scoop out with an ice cream scooper, and serve immediately. Garnish with a drizzle of Limoncello and fresh raspberries, or sprinkle with dark chocolate chips and fresh berries of choice.

Recipe courtesy of Harpe Laser + Wellness in Asheville, North Carolina. Harpe Laser + Wellness will be featured in the third volume of The Scout Guide Asheville.