Instant Raspberry Sorbet with Whipped Cream


Yields: 4 servings
  • ¼ cup water
  • ¼ cup + 1 tbsp. sugar
  • 3 cups frozen raspberries
  • ½ cup heavy cream



In a blender cup, add the water and sugar. Blend for 30 seconds. Add the frozen raspberries and blend until smooth and to the consistency of a sorbet. Transfer to the freezer and let seat for 30 to 60 minutes.

Meanwhile whip the cream with the remaining tablespoon sugar until soft peaks form.

Scoop the sorbet into 4 glasses, top with whipped cream and decorate with mint leafs and dark chocolate shavings. Serve immediately