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       Fall 2019 Recipes

Recipe provided Chef Shermika Lyons

Raven's 3-Ingredient Pineapple Sorbet: Our Yellow Recipe


  • 2 cups frozen pineapple chunks (fresh can be used also)

  • 1/4 cup lime juice

  • 3 Tbsp raw agave nectar or raw honey


  1. Place the frozen pineapple into the bowl of the heavy duty blender or food processor.

  2. Pulse until the frozen pineapple becomes crumbly.

  3. Add lime juice and pulse again. (*Note: at this stage, if you prefer the pineapple sorbet to loosen up faster add a little warm water, careful not to make the texture slushy).

  4. Add raw agave or raw honey to sweeten, if desired

  5. Put the sorbet in a glass or plastic dish, add a layer of plastic wrap and replace lid.  Store in freezer until ready to eat. We garnished our yummy sorbet with sprinkles!

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