Scooped: Raspberry, Hibiscus, Lavender And Rose Sorbet Recipe

1. 1

   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.

2. 2

   In a blender, mix the frozen raspberries, the flower-infused water, and the sugar, and blend until smooth. Add lemon juice to taste.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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