© J Sainsbury plc 2020
Pea milk and raspberry sorbet
Try this refreshing sorbet that uses pea milk (yes, milk from peas!) for a summertime vegan treat.
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Ready in Overnight (includes freezing time)
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Cooking time no cooking required
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Prep time 10 minutes
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Serves 6
Ingredients
- 200ml Original pea mylk
- 200ml Coconut milk
- 225g Raspberries plus extra to garnish
- 4 tbsp Agave syrup
- A ripe banana
Method
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1
Put all the ingredients into a blender, and blitz until smooth.
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2
Put the mixture into a container with a lid. Place in the freezer until fully frozen or overnight, which we found gave the best result.
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3
Remove the frozen mixture from the freezer and cut into cubes. Put the cubes into a blender and blitz again to break down the ice crystals until you get a smooth consistency. Enjoy straight away or place in the freezer again to allow the sorbet to firm up a little.
Garnish with fresh raspberries, fresh mint and a raspberry coulis.
