The Blue Hippo Tart Raspberry Lemon Sorbet

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


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

Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia

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