Raspberry lemon sorbet

Audrey Egbert

¼ cup granulated sugar

¼ cup honey

1½ cup green tea

The zest from ½ a lemon

½ cup fresh lemon juice

1 cup frozen raspberries

INSTRUCTIONS

Brew your green tea (store-bought is fine too, I just preferred to brew mine)

In a small saucepan, stir together the lemon zest, 1 cup of the green tea, sugar and honey

Bring to a boil over medium heat

Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat, and allow to cool

In a bowl, stir together the cooled lemon syrup with the fresh lemon juice and the remaining ½ cup of green tea

Pour into a glass pan, add raspberries

Freeze for 1½ hours, take out and stir with a whisk

Return to the freezer and stir once an hour until frozen (3 to 4 hours)

(If you do not want to freeze all the way, add ¼ teaspoon of Malibu Rum. I did this and it turned out beautifully. Don't be worried about children consuming this, it has about the same alcohol level as vanilla extract and with this small amount you can't taste it even a little bit!)

Serve in hollowed lemon halves and garnish with a twist

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