The Blue Hippo Tart Raspberry Lemon Sorbet
- 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
- Puree raspberries in blender. Strain juice and discard seeds. Bring water and
sugar to a boil. Remove from heat.
- Add raspberry puree and lemon juice and stir to combine.
- Place in ice cream maker for 25 minutes.
Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.