Raspberry Tea Sorbet

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Frozen Raspberries , thawed

1 cup

Water , boiled

2

Tea Bags

1/2 Tbsp

Vanilla Extract

1

Lemon , juiced

or Lime

1 1/4 cups

Granulated Sugar

to taste

Fresh Mint Leaves

Cooking Instructions

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Step 1

Into a mixing jug, add boiled Water (1 cup) and Granulated Sugar (1 1/4 cups) . 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 (2 cups) 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 (1/2 Tbsp) . Transfer it to a refrigerator-safe container. Cover and place in the fridge to cool.

Step 6

To the raspberry puree, add Lemon Juice (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) .