PREPARATION

Soak the gelatine sheets in cold water.

Puree the raspberries in a food processor first. Pour the puree through the sieve and put in a pot. Nu also puree the mango with the lime juice. Join in the mango puree in the pot with raspberry puree. Add honey and mix well together.

Dissolve the gelatine in a bowl with 1 tablespoon water and pour in the fruit-honey mixture. Mix well together. Spoon into a container and allow to cool for at least 3 hours in the refrigerator.

TIP:
If you have no ice maker, no problem: put the sorbet in the freezer for 1 hour. After an hour mix the sorbet directly in the freezer and repeat mixing after one hour of rust again. Ready.

Pour the mixture into the ice cream maker and turn to a soft sorbet. Put the sorbet in an airtight container and let freeze.

blockquote>Mashing the fruit should be slow and not go fast. The reason for this is that the fruit is heated at high speed, and this destroys the nutritional value of fruits (vitamins and minerals).