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)
.
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