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Red Raspberry Sherbet Topped with Frozen Cranberries

Posted By GreenChef Staff Monkies On December 2, 2009 @ 10:00 pm In Full Recipe List,Recipes / Desserts,Recipes / Raw | 4 Comments

Blend All Ingredients except cranberries on high until smooth. Pour once or twice through a fine mesh strainer to remove the raspberry seeds. You can also leave them in and they are good that way too. But if you want a very smooth sherbet remove them. Pour into ice cream maker and follow instructions. Or pour into glass storage container and cover, and place in the freezer to freeze for at least 4-5 hours. Serve with frozen cranberries, fresh raspberries, fresh mint or whatever you like.

Serves 6 to 8

For the Sherbet:

2 Cup Fresh Red Raspberries

1/2 Cup Young Coconut Water

1/2 Cup Young Coconut Meat

1/4 Cup Virgin Coconut Oil

1/2 Cup Fresh Squeezed Orange Juice

1/2 Cup Maple Syrup or Agave Syrup

1/4 .tsp Pink Himalayan Salt

1/2 Cup Frozen Cranberries

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