Raspberry Sorbet

❤️ 2 cups raspberries, frozen
❤️ ¼-½ cup maple syrup, to taste
❤️ 1 tablespoon Urban Pharm Raspberry, Rose, and Lavender shrub
❤️ Zest of one lemon
❤️ ⅛ tsp rosewater (optional)

💜 Put all ingredients into a food processor and blitz away. Move quickly as you want things to stay super cold.
💜 If you mind raspberry seeds, immediately put the resulting sorbet through a sieve, using the back of a wooden spoon to help, and into a freezer safe container. If you don’t mind raspberry seeds, skip this step.
💜 Put into the freezer to firm up. If it gets super firm, pull out five minutes before serving to make scoopable.
💜 Garnish with grated dark chocolate, fresh raspberries, and/or edible rose petals
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