Marietta Daisies Garden Club

Raspberry Sorbet with Fresh Basil & Lemon Zest

Recipe Corner: Daisy to Daisies

Another excuse to use the fresh basil harvested from the

Marietta Middle School Children's Garden.

This is the Absolute Best Garnish with finely cut (easiet with scissors)

Fresh Basil and Fresh Lemon Zest

From your Market

For the Quickest results just buy

ROMAN RASPBERRY SORBETTO 16 OZ Packed with raspberries, this non-dairy, vegan sorbetto is intensely flavorful.

Add hints of lemon zest and thinly sliced fresh basil, it’s the perfect balance of tang and sweetness.

Dairy-Free Gluten-Free Fat FreeVegan Non-GMO Project Verified Kosher

From the Farm

Ingredients:

• 1 cup sugar

• 1 3/4 cups plus 4 teaspoons water

• 6 cups (1 2/3 pounds) raspberries

Instructions:

Step 1

Bring sugar and 1 cup water to a boil in a large saucepan.

While cooking stir occasionally, until sugar dissolves. Let syrup cool.

Step 2

Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.

Step 3

Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.

Step 4

Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

Add lemon zest and thinly sliced fresh basil to make an over the top sensation.