Scooped: Raspberry, Hibiscus, Lavender And Rose Sorbet Recipe

• 1 pound frozen raspberries
• 1 tablespoon dried lavender flowers
• 2 tablespoons dried hibiscus flowers
• 2 tablespoons dried rose flowers
• 1/2 cup sugar
• 2 cups water
• 1-2 teaspoons lemon juice, to taste

1. Bring water to a boil, and pour over the dried flowers, in a bowl or teapot. Allow it to infuse for 15-20 minutes, then strain out the dried flowers.
2. In a blender, mix the frozen raspberries, the flower-infused water, and the sugar, and blend until smooth. Add lemon juice to taste.
3. Chill in the fridge until cold, then spin in your ice cream machine, or to make popsicles, pour into small paper cups. Freeze the cups for about 45-60 minutes, then once they are partially frozen, insert a popsicle stick into the center of each cup.

frozen raspberries, dried lavender flowers, flowers, flowers, sugar, water, lemon juice

Taken from www.seriouseats.com/recipes/2011/02/raspberry-hibiscus-lavender-and-rose-sorbet.html (may not work)