Honey Raspberry Sorbet

Honey Raspberry Sorbet

                Ingredients         Yield: 1L (4c)

• 180ml (3/4c)    Honey
• 250ml (1c)       Water
• 360ml (1 1/2c) Raspberry Puree                                                 (or 300g (2 1/2c) raspberries                             blended with water and                                     strained to remove seeds. Add                          water to bring up to 360 ml).

                Instructions

1. Combine honey and water in a pot and bring to a boil.
2. Boil for a couple of minutes and remove from heat.
3. Whisk in raspberry puree, and chill until fridge temperature. (If needed as soon as possible, cool it down in a cold water bath by filling your sink up with water).
4. Once chilled, pour into ice cream churner and freeze according to manufacturer's instructions. Approximately 20 minutes for most.
5. Once frozen, place in a container and allow to freeze for two more hours in a freezer to harden the sorbet.
6. Scoop and serve!

Check out the video!!

https://youtu.be/UupWporglSA