Raspberry lemon fruit whip

Tart, bright and pink.

You need

• 1 1/2 cups fresh or frozen raspberries
• 3/4 cup unsweetened canned coconut milk
• 1 tbsp lemon juice
• 2 tbsp agave nectar
• 1/2 tsp vanilla extract

Steps

1. Put the raspberries in an empty pint (base closed).
2. Whisk the coconut milk, lemon juice, agave and vanilla together. Pour over the berries and stir.
3. Lid on. Freeze flat for 24 hours.
4. Press Soft Serve, then Fruit Whip.
5. Snap on the swirl lid, then pull the handle to swirl into a cone or chilled bowl.

🌿 Make it healthier: Use light coconut milk. Halve the honey or sugar; ripe fruit does most of the work.

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