The Blue Hippo Tart Raspberry Lemon Sorbet

The Blue Hippo Tart Raspberry Lemon Sorbet

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malinda sargent

By
@GREEKROSE2005

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

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

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    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

How to Make The Blue Hippo Tart Raspberry Lemon Sorbet

Step-by-Step

  1. 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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