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Source: Norie Berndt
Ingredients
- 1 1/2 cups Blackberry Patch Whole Raspberry Syrup
- 3 cups frozen red raspberries (1 16 ounce bag)
- 1/2 cup water
- 1 tablespoon fresh orange zest
- Juice of 1 fresh orange
Directions:
In a blender or food processor blend all ingredients until smooth. Strain mixture into a bowl and discard the seeds. Process the berry mixture in an ice cream maker according to manufacturer's instructions. Transfer sorbet to covered container and freeze until firm, about 6 hours. Garnish with fresh red raspberries and a drizzle of Blackberry Patch Whole Raspberry Syrup. Freeze for up to 1 week.
Serving Size: 6
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