Raspberry sorbet with Hibiscus

November 02, 2018

Raspberry sorbet with Hibiscus

Serves 6

Ingredients
  • 1 cup sugar
  • 2 cups water
  • 2 quarts raspberries
  • 1/2 cup Hibiscus Ginger Elixir
Serve With:
  • Fresh Blueberries
  • Fresh Mint
Instructions
  1. Bring sugar and water to a boil and stir until sugar has dissolved. Cool.
  2. Place the raspberries and elixir in a food processor and pure.
  3. Press the pure though a strainer to remove the seeds, combine with the sugar syrup.
  4. Pour the mixture into an ice cream maker and freeze according to manufacture's instructions.
  5. Keep in the freezer until ready to serve.
  6. Serve with fresh blueberries and mint.
Tips

If you don't have an ice-cream maker, pour the mixture into a freezer safe container and stir the mixture every 20 minutes until it turns into sorbet. The texture will be a little coarser then when you use an ice-cream maker, but still delicious.





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