The Blue Hippo Tart Raspberry Lemon Sorbet

Ingredients

• 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

Instructions

1. Puree raspberries in blender. Strain juice and discard seeds. Bring water and sugar to a boil. Remove from heat.
2. Add raspberry puree and lemon juice and stir to combine.
3. Place in ice cream maker for 25 minutes.

Attribution

Chef Chad Martin - The Blue Hippo, Norfolk, Virginia