This quick and easy sorbet is infused with our soothing and delicate Runaway Rose tea. The perfect summer dessert!
Ingredients
For the Runaway Rose syrup
2 cups of sugar
2 cups of water
3 Runaway Rose tea bags (or 3 Tbsp of loose leaf in a strainer)
For the sorbet
450g frozen raspberries
170ml Runaway Rose syrup
5 tablespoons lemon juice
Instructions
Runaway Rose syrup
Bring the water, sugar and tea to a gentle boil in a medium saucepan. Reduce heat and simmer for 5 minutes, stirring regularly. Make sure the tea bags are fully submerged in the liquid while it simmers.
Turn off the heat and let it cool completely. Remove the tea, then store in an airtight container in the fridge until you’re ready to prepare your sorbets (keeps for up to 1 month).
Runaway Rose & Raspberry Sorbet
Place the frozen raspberries, Runaway Rose syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.
Transfer to a freezer-safe container (e.g a small bread tin), cover and freeze for 2-3 hours.
When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping. Garnish with extra raspberries and dig in!
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