the blue hippo tart raspberry lemon sorbet

(1 rating)
Recipe by
malinda sargent
ARLINGTON, TX

Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia from all restaurant recipe website note**you will need an ice cream maker**

(1 rating)

Ingredients For the blue hippo tart raspberry lemon sorbet

  • 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

  • 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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