Raspberry Sorbet
Ingredients:
2/3 cup (160mL) boiling water
8 Bigelow® Red Raspberry Herbal tea bags
2/3 cup (160mL) sugar
2 cups (500mL) pureed raspberries
Yield: Serves 10 scoops - Prep Time: 20 minutes Chill Time: 60
minutes
Instructions:
Boil water, add tea bags and let steep for 5 minutes. Remove tea
bags and squeeze well.
Stir in sugar until dissolved.
Strain raspberries and combine the raspberry puree with tea
mixture.
Freeze in ice cream maker according to manufacturer's
directions.
Can be made with Bigelow® Perfect Peach and 2 cups (500mL) of
pureed peaches.
Nutritional Information:
Serving Size: 1 small ice cream scoop
Calories 63.6
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Trans Fat 0g
Protein 0.2g
Carbohydrates 16.1g
Fiber 0g
Cholesterol 0mg
Sodium 0g
Potassium 0mg