Strawberry Raspberry Sorbet with Parsley

For the strawberry-raspberry sorbet with parsley, let the frozen strawberries and raspberries thaw a bit and put them in the stand mixer with the coconut blossom sugar.

Blend well. If you don’t like the seeds in the sorbet, separate them with a sieve.

When the sorbet is already a little warm and liquid, put it in the freezer for about 2 hours.

Pour the strawberry-raspberry sorbet into bowls and garnish with the chopped parsley.

Preparation Tip:

If desired, you can still sprinkle the strawberry-raspberry sorbet with ground nuts.

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