the blue hippo tart raspberry lemon sorbet

Name: The Blue Hippo Tart Raspberry Lemon Sorbet
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

(1 RATING)

36 Pinches

malinda sargent

ARLINGTON, TX

Updated on Feb 23, 2011

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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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 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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