Raspberry, Honey & Black Tea Sorbet

"In my family, the Fourth of July is the most highly anticipated holiday of the year. Our celebration includes a giant slip and slide, an endless buffet of food and a giant cardboard box packed full of fireworks—our grand finale, simply titled, "The Box." With all the excitement going on, I want to spend as much time as I can enjoying the show rather then spending hours in the kitchen. The Fourth also happens to coincide with a bounty of summer produce, which needs very little prep to coax out its sweetness. So I make ice cream. This one is incredibly simple: You can dish it up right from the blender or place it in a freezer-safe container and then freeze until firm. Enjoy the fireworks, dessert has been made!"

Ashley Rodriguez, Not Without Salt

Raspberry, Honey & Black Tea Sorbet

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    3/4 cups water, for the simple syrup 2 black tea bags, for the simple syrup
    1/4 cup honey, for the simple syrup 1 1/2 cups frozen raspberries
    1 cup sugar, for the simple syrup


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    • 1

      Make the simple syrup: Bring all syrup ingredients to a boil. Turn off heat, then steep 2 black tea bags in the syrup for 5 minutes. Refrigerate until cold.

    • 2

      In a blender, combine raspberries and 1/4 cup simple syrup and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness. The resulting product will be quite soft. Place in an airtight container and refrigerate until firm. You may eat it as is or add some yogurt for a delicious smoothie.

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