Rosehip and Raspberry Sorbet

teas.co.uk · 2 hr 15 min · Makes 6 scoops

You'll need

• 3 tea bags of Dragonfly Organic Sweet Rosehip and Raspberry
• 400ml freshly drawn water at 100C, just off the boil
• 150g fresh raspberries
• 80g caster sugar
• 25ml fresh lemon juice
• 1 shallow 1L freezer proof container with lid
• 1 small saucepan and a saucer for covering
• 1 stick blender or small jug blender
• 1 fork for stirring

Method

1. Steep the 3 tea bags in 400ml just boiled water for eight minutes under a saucer.
2. Stir the sugar into the hot tea until it dissolves, then lift the bags out.
3. Cool the syrup down, standing it in cold water.
4. Blend the cooled syrup with the fresh raspberries and lemon juice until smooth.
5. Pour into a shallow freezer container and freeze for an hour.
6. Fork stir to break up the ice, then repeat every twenty minutes for two more rounds, until light and scoopable.
7. Scoop into chilled bowls.
8. Tip: sieve the blended mix to remove the raspberry seeds if you prefer a smoother sorbet.

Recipe: https://teas.co.uk/recipes/frozen pops for kids/rosehip and raspberry sorbet/