Grape Sorbet

This recipe was adapted from Matthew Kenney’s “Raw Food, Real World”, but contains no agave and uses creamier coconut milk as opposed to water. It yields a much different flavor, but also a richer texture. I look forward to working from this base to create refreshing fruit sorbets of all kinds in the future!

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Grape Sorbet

Prep Time30 minutes mins

Total Time30 minutes mins

Servings8 servings

Ingredients

• 4 cups grapes
• 1 cup coconut yogurt

Equipment

• blender
• ice cream maker

Instructions

• Combine all ingredients in a blender and puree until smooth.
• Strain, save the pulp for a smoothie or jam recipe, and chill the liquid.
• Process ithrough an ice cream maker according to the manufacturer’s instructions.

Nutrition

Calories: 97kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 226mg | Fiber: 2g | Sugar: 20g | Vitamin A: 50IU | Vitamin C: 17.3mg | Calcium: 50mg | Iron: 0.5mg