Frozen & Spun Razzelberry Recipe
razzelberry sorbet, crystalized mint
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Ingredients
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Sorbet
Crystalized Mint
Method
Making the Sorbet
Prepare the Fruit
In a blender, combine the raspberries, blueberries, sugar, lemon juice, and water. Blend until smooth.
Strain the Mixture
Pour the blended mixture through a fine sieve into a bowl to remove seeds and pulp.
Chill and Freeze
Cover the bowl and refrigerate for at least 1 hour. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until smooth and frozen.
Freeze Until Firm
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
Making the Crystalized Mint
Prepare the Mint
In a small saucepan, combine the water and sugar over medium heat, stirring until sugar is dissolved.
Coat the Mint Leaves
Remove from heat and let cool slightly. Dip the mint leaves in the syrup to coat them, then place them on a parchment-lined baking sheet.
Dry the Mint
Let the mint leaves dry at room temperature for several hours until they are crisp and crystalized.