Sunday, September 25, 2011

Kathryn Murphy’s Easy Raspberry Sorbet

INGREDIENTS

2 cups frozen raspberries (or other frozen fruit)
3 tablespoon apple juice or orange juice
fresh mint leaves
Optional: 1/2 teaspoon cinnamon or vanilla extract

DIRECTIONS


Place the frozen fruit and the juice in the jar of a blender or bowl of a food processor. Blend or process until smooth, scraping down the sides of the container as necessary. Add extra juice if needed. Best if served immediately though it can be frozen. Garnish with fresh mint.

Yield: 4 servings

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