1 ½ cups caster sugar
1 tsp finely grated lemon zest
4 cups frozen raspberries
150ml unsweetened vegan milk (soy oat or nut)
Freeze-dried raspberries, to serve
For the brownie
2 tbsp linseed meal
1 cup plain flour
1 tsp baking powder
½ cup Dutch cocoa powder, sifted
⅓ cup vegetable oil
½ cup firmly packed brown sugar
½ cup caster sugar
2/3 cup unsweetened vegan milk (soy, oat or nut)
- To make the sorbet, combine the sugar and 1 cup water in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 4 minutes or until syrupy.
- Take off the heat, add lemon zest and set aside to cool. Refrigerate until cold.
- Place the raspberries, syrup and milk in a food processor and process until smooth. Spoon into a 2-litre capacity metal tin and freeze for 4 hours, or until frozen. Cut into squares, return to a clean food processor and process again, until smooth. Spoon back into the tin and freeze for 1 hour, or until frozen and scoopable.
- Meanwhile, to make the brownie, preheat oven to 200°C (180°C fan forced). Place the linseed meal and ¼ cup water in small bowl and stir to combine. Set aside for 5 minutes to thicken.
- Line a lightly greased 33cm x 23 cm (base measurement) baking tin with non-stick baking paper, leaving a 3cm overhang.
- Combine the flour, baking powder, cocoa powder and pinch salt in a large bowl and whisk to combine.
- Combine the linseed meal, oil, sugars and milk in a separate bowl and whisk to combine. Add the oil mixture to the flour and whisk until smooth.
- Pour into the tray and bake for 15 minutes, or until when inserted with a skewer, it is still slightly fudgy. Set aside to cool then freeze for 1 hour, or until frozen.
- Using a 8cm round cutter, cut the brownie into 12. Scoop sorbet and sandwich together. Freeze until ready to serve.
- Serve scattered with freeze-dried raspberries.
For a fast version, use store-bought raspberry sorbet. This sorbet will get hard when frozen for more than a day. To serve, remove from the freezer 10 minutes before serving to make it easier to scoop.