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Real raspberry sorbet

Serves: 6
Prep: 5 mins
Cook: 0 mins

    This easy tangy recipe has all the goodness of whole fruit without the additives that usually hide in ice-cream. Perfect for an elegant ending to a dinner party. Berries are some of the highest antioxidant foods you can find. Like strawberries, raspberries are low GI and contain ellagic acid, but they have 50 per cent more of this phytonutrient and double the fibre.

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    • 2 large (approximately 120g each) very ripe bananas, peeled, chopped and frozen
    • 2 cups frozen raspberries
    • 2 tbs natural maple syrup
    • 2 tbs lemon juice


    1. Remove bananas from freezer and place in a food processor. Let sit for 5–7 mins to soften slightly, then pulse until broken down.
    2. Add remaining ingredients and blend until a thick, creamy pink mixture is formed, pausing once or twice to scrape down sides.
    3. Serve immediately in cups or cones, or transfer to a glass bowl with a lid and freeze for later. 


    • This recipe is great for using up bananas that are starting to go brown. Simply peel, chop and pop into the freezer for later use.
    • The pink colour will intensify with freezing and turn raspberry red.
    • You can also use other berries of your choice.
    • Freeze leftover sorbet in an ice-cube tray to make your own smoothie cubes. Then just pop them into a blender with dairy or soy milk or yoghurt. 

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