The Blue Hippo Tart Raspberry Lemon Sorbet Recipe

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The Blue Hippo Tart Raspberry Lemon Sorbet

malinda sargent


Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia from all restaurant recipe website

note**you will need an ice cream maker**

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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

Directions Step-By-Step

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.

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