• 200ml Original pea mylk
  • 200ml Coconut milk
  • 225g Raspberries plus extra to garnish
  • 4 tbsp Agave syrup
  • A ripe banana


  1. 1

    Put all the ingredients into a blender, and blitz until smooth.

  2. 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. 

  3. 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. 

Nutritional Details

Each serving provides
  • Energy 348kj 83kcal 4%
  • Fat 1.1g 2%
  • Saturates 0.4g 2%
  • Sugars 13.0g 14%
  • Salt 0.06g 1%

% of the Reference Intakes

Typical values per 100g: Energy 264kj/63kcal

Each serving provides

14.0g carbohydrate 2.9g fibre 1.9g protein

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