4 Serves
480 Mins
Place the raspberries and nigella seeds into a food processor and blend until the mixture is completely smooth.
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
31 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
3 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
26 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Pass the raspberry puree through a fine mesh sieve into a bowl to remove the majority of the raspberry seeds.
Transfer the strained mixture into a freezer-safe container, cover it, and place it in the freezer.
Every two hours, remove the container from the freezer and stir the mixture thoroughly to break up ice crystals and ensure a smooth texture.
Once the sorbet has reached the desired consistency, use an ice cream scoop to serve it into bowls.
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