All About Vegan Food
A perfect summer dessert with just a little dash of French liquer. By Lizz Clements.
Makes approximately 1 quart.
250g frozen raspberries
240ml warm water
2 170g containers Greek-style coconut or soya yogurt
65g coconut sugar or other dry sweetener
30ml agave nectar
1 tbsp Grand Marnier
A perfect summer dessert with just a little dash of French liquer. By Lizz Clements.
Makes approximately 1 quart.
1. Mix the sugar and agave nectar in the water and stir until dissolved. Add this mixture to a blender (high speed if you have one) with the frozen raspberries. Blend until thoroughly combined.
2. Strain the mixture through a mesh sieve into a large bowl or another vessel that will be easy to pour. This will remove any crunchy raspberry seeds that may not have been blended. This is optional but recommended. It creates a much creamier, more pleasant texture.
3. After straining, return about one half of the mixture to the blender. Then add the yoghurt and blend again until smooth. Pour back into the bowl with the rest of your raspberry puree, and add the Grand Marnier, too. Whisk until incorporated.
4. Follow the instructions on your ice cream maker for the rest. This batch went through mine for between 15-20 minutes. Makes approximately 1 quart.
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