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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

Total Time30

Servings servings

Ingredients

4 cups grapes
1 cup coconut yogurt

Equipment

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.