the blue hippo tart raspberry lemon sorbet
(1 rating)
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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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(1 rating)
Ingredients For the blue hippo tart raspberry lemon sorbet
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2 cups water
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2 cups granulated sugar
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4 1/2 cups raspberry puree (from about 3 1/2 bags,
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12 ounces each, frozen raspberries)
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1/4 cup lemon juice
How To Make the blue hippo tart raspberry lemon sorbet
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1Puree 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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