Friday, June 5, 2015

Beat the heat! Bee Berry Sorbet

Just in time for summer...

Bee Berry Sorbet from


  • 1 package (16 oz.) - frozen raspberries
  • 1/4 cup - honey
  • 1/4 cup - fresh lime juice, including pulp
  • 1/2 teaspoon - grated lime peel
  • 1 cup - water


Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions. Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan. Place in freezer for 3 to 6 hours or until firm. Transfer mixture to mixer bowl. Beat with an electric mixer until slushy but not thawed. Return to pan and freeze for 2 to 4 hours or until firm

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