Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet

Name: Scooped: Raspberry, Hibiscus, Lavender and Rose Sorbet
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps dried hibiscus flowers; 1 Tbsp dried lavender flowers; 1 teaspoon lemon juice, to taste; 454 grams frozen raspberries; 2 Tbsps dried rose flowers; 118 milliliters sugar; 473 milliliters water

This recipe serves 2. One serving contains 345 calories, 3g of protein, and 2g of fat. Head to the store and pick up raspberries, hibiscus flowers, lemon juice, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Bring water to a boil, and pour over the dried flowers, in a bowl or teapot. Allow it to infuse for 15-20 minutes, then strain out the dried flowers.

Ingredients you will need

Water

Equipment you will use

Teapot

Bowl

In a blender, mix the frozen raspberries, the flower-infused water, and the sugar, and blend until smooth.

Ingredients you will need

Infused Water

Raspberries

Sugar

Equipment you will use

Blender

Add lemon juice to taste.

Ingredients you will need

Lemon Juice

Chill in the fridge until cold, then spin in your ice cream machine, or to make popsicles, pour into small paper cups. Freeze the cups for about 45-60 minutes, then once they are partially frozen, insert a popsicle stick into the center of each cup.

Ingredients you will need

Ice Cream