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RECIPE
7 INGREDIENTS9 STEPS8HR 30MIN

Raspberry Tea Sorbet

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With just a few ingredients, you'll be surprised at how amazing this Raspberry Tea Sorbet tastes! It is truly refreshing. You'll need an ice cream maker for this one, so prepare accordingly.
8HR 30MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2 cups
Frozen Raspberries , thawed
1 cup
Water , boiled
2
Tea Bags
1
Lemon , juiced
or Lime
1 1/4 cups

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Nutrition Per Serving

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CALORIES
156
FAT
0.0 g
PROTEIN
0.9 g
CARBS
39.3 g

Cooking Instructions

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Step 1
Into a mixing jug, add boiled Water (1 cup) and Granulated Sugar (1 1/4 cup). Whisk together until sugar is completely dissolved.
Step 2
Add Tea Bags (2). Let tea brew for 10 minutes.
Step 3
Into a blender, add Frozen Raspberries (1 pound) and all the juices. Blend until smooth.
Step 4
Pour raspberry puree through a strainer, moving the mixture back and forth with a spatula to help it through.
Step 5
To the simple syrup, add Vanilla Extract (2 teaspoon). Transfer it to a refrigerator-safe container. Cover and place in the fridge to cool.
Step 6
To the raspberry puree, add juice from the Lemon (1). Cover and place in the fridge to chill for 4 hours, or up to overnight.
Step 7
Whisk together the raspberry puree and simple tea syrup. Add mixture to ice cream maker and let it run for 15-20 minutes, or until about doubled in volume.
Step 8
Transfer sorbet to a freezer-safe container. Place in the freezer for 4-6 hours, or up to overnight.
Step 9
Scoop raspberry tea sorbet into serving bowls. Garnish with Fresh Mint Leaves (to taste).

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Nutrition Per Serving
Calories
156
% Daily Value*
Fat
0.0 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.3 g
14%
Fiber
3.9 g
14%
Sugars
34.0 g
--
Protein
0.9 g
2%
Sodium
1.2 mg
0%
Vitamin D
--
--
Calcium
20.4 mg
2%
Iron
0.5 mg
3%
Potassium
102.8 mg
2%
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