Solstice Sorbet

Ingredients

• 8 oz frozen raspberries

• 3-4 TBS agave, simple syrup or honey syrup

• 1 TBS hibiscus & yuzu bitters

• 2 tsp fresh lemon juice

• pinch kosher salt

Instructions

1. Place fruit in a small food processor or blender

2. Pulse to crush the fruit into small pieces and add the simple syrup, a tablespoon at a time (while pulsing) to create a smooth paste

3. Add lemon juice & bitters, run the blender for a few seconds to mix

4. Spoon mixture into a bowl and serve immediately – (can also store in the freezer for future use)