Cool Down With A Guilt-Free Treat!

How about a sweet treat? This raspberry lemon sorbet is dairy-free, gluten-free, and sweetened with honey! It whips up in less than 5 minutes and is just the thing to cool you off during these long hot summer afternoons...

INGREDIENTS:
1 cup frozen bananas
12 oz. frozen raspberries (can sub blackberries if you prefer)
⅓ cup fresh lemon juice
⅓ cup almond or coconut milk
2 teaspoons fresh lemon zest
3 tablespoons honey (more or less to taste)

INSTRUCTIONS:
To a high-powered blender add bananas, raspberries, lemon juice, 1 tsp lemon zest, and honey. Blend until smooth, pouring in the almond milk as you blend until desired consistency is achieved. If you like a more solid texture, add more frozen banana, if you like a more liquid texture, add more almond milk and blend for a longer period of time.
Serve immediately garnished with a sprig of mint and remaining lemon zest, or for a more solid consistency place in an air tight container and put in freezer for 1-2 hours.