Recipe for The Blue Hippo Tart Raspberry Lemon Sorbet from the Restaurant section.
The Blue Hippo Tart Raspberry Lemon SorbetPosted by LladyRusty at recipegoldmine.com 11:46:03pm 1/7/03 Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia - WVEC TV 10/16/2002 NOTE: Need ice cream maker. 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 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.
We hope you enjoy your freshly made The Blue Hippo Tart Raspberry Lemon Sorbet. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
