Secret Recipes

recipe box

The Blue Hippo Tart Raspberry Lemon Sorbet

Ingredients:

  • 2 cups water
  • 2 cups granulated sugar
  • 4 1/2 cups raspberry purée (from about 3 1/2 bags, 12 oz. each, frozen raspberries)
  • 1/4 cup lemon juice

Preparation:

Purée raspberries in blender. Strain juice and discard seeds. Bring water and sugar to a boil. Remove from heat. Add raspberry purée and lemon juice and stir to combine. Place in ice cream maker for 25 minutes.

Servings:
4