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Raspberry & Lemon Sorbet


  • Ingredients:

    4 cups Orchard Gold Frozen Raspberries

    ½ cup honey or agave syrup, and 1 tbsp fresh lemon juice (add more to taste)


  • Method: Blend all ingredients until smooth. For a no seed finish, press the mixture through a fine-mesh sieve.


  • Serving: Freeze for 1–2 hours for a firm, scoopable texture.


Why Frozen is Best for this recipe:


  • Texture: The ice crystals in frozen berries are essential for making "instant" sorbets and smoothie bowls without needing extra ice.

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