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Raspberry Rose Sorbet [Vegan, Gluten-Free]

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It’s hot out and you can always use a little pick-me-up stashed in the freezer. This sorbet has the floral and tart contrast of roses and raspberries that adds complexity to the icy dessert. Plus, raspberries are high in antioxidants that help you fight off disease and aging.

Raspberry Rose Sorbet [Vegan, Gluten-Free]


3 cups


  • 6-8 tablespoons agave or maple syrup (depends on the sweetness of your raspberries)
  • 1/2 cup water
  • 1/4 cup dried rose petals
  • 2 cups raspberries (if using frozen, thaw first)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon plain vodka or rum (to prevent the formation of ice crystals)


  1. Taste your raspberries. If they are more on the tart side, use 8 tablespoons (1/2 cup) of agave or maple syrup. If they are sweeter, you may only want to use 6 tablespoons.
  2. Put the sweetener, water, and roses in a small saucepan set over medium heat. Bring the mixture to a simmer. Allow it to simmer for 5 minutes, remove it from the heat, cover it, and allow the syrup to steep for 5-10 more minutes.
  3. Strain the syrup into a blender and add the berries, lemon juice, and vodka. Blend until smooth. If you want, you can strain out the seeds for a smoother sorbet.
  4. Chill the sorbet base for 2-4 hours, then process it in your ice cream maker according to the manufacturer’s instructions. Place the finished sorbet in an airtight container and store it in the freezer.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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