Meadowsweet & Raspberry Sorbet

The taste of Summer in a bowl!

Meadowsweet & Raspberry Sorbet

• 175g granulated sugar

• ½ lemon, juiced

• 450g raspberries

• 250ml Meadowsweet Tea

1. Add the sugar to a pan with the Tea and warm gently over a medium heat for 1-2 mins or until the sugar has dissolved. Increase the heat and boil for 3 mins until the liquid is thickened to a syrup.

2. Strain off any remaining flowers and pour into a heatproof jug and stir in the lemon juice. Set aside to cool completely.

3. Puree the raspberries in a food processor or with a masher/mixer and then pour into a sieve placed over a large saucepan, pressing the purée through the sieve to get as much of the juice as you can.

4. Pour the cooled syrup through the same sieve over the pan and then discard the seeds.

5. Mix the juice and syrup into a container with a lid that can be placed into the freezer.

6. Freeze for 2 hrs, mix again and return to the freezer for another 2 hrs.

7. Repeat 2-3 times more so that the sorbet is smooth and fully set.

8. Remove from the freezer 10-15 mins before serving to allow it to soften slightly, so that it’s easier to scoop.