Summary

Ingredients

• 4 passion fruit (s), 0-50 g, alternatively 2-3 tablespoon passion fruit juice
• 75 g liht beet syrup or acacia honey
• 60 g coconut, fresh
• 500 g raspberries, frozen
• 50 g powdered suar
• 300 g yourt
• 8 mint leaves
• 200 g raspberries, fresh

Print Recipe Pin Recipe

Instructions

1. Halve the passion fruit, remove the seeds and juice, stir with the sugar syrup until smooth. Cut away the brown skin from the coconut flesh.
2. Sprinkle frozen raspberries with powdered sugar, place in a food processor with a cutting knife and let thaw for about 10 minutes. Add yoghurt and puree briefly until creamy and airy.
3. Cut the mint into fine strips. Rinse the raspberries and gently pat dry.
4. Pour raspberry sorbet into glasses. Spread the passion fruit syrup and fresh raspberries on top, arrange with mint and coconut shavings and serve.