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Cup of Sunshine Raspberry Sorbet

In the dead heat of summer, there’s nothing quite as satisfying as sorbet. Free of dairy and loaded with fresh, antioxidant-rich raspberries, it’s the icy cap on a hot day. Add in the mood-lifting benefits of our Cup of Sunshine™ tea, and suddenly the words “chilled out” take on a whole new meaning. Best of all, our Cup of Sunshine Raspberry Sorbet is easy to make—it just takes a little prep time.

Cup of Sunshine is composed of kanna, an African succulent used to improve your mood. Mellow and carefree, kanna is an herbal ally that will help you put a fresh perspective on a tough day.* We’ve paired this optimistic herb with sun-kissed honeybush, a South African herb that is smooth and sweet, with honey-roasted notes.

Make your friends happy—not just because it’s a crowd-pleasing sweet treat, but especially for its uplifting herbal benefits! Please keep in mind that kanna is meant for people ages 18 and up, so this is one frozen treat that’s not intended for kids.

Cup of Sunshine Raspberry Sorbet

Beat the heat this summer with kanna, the secret ingredient for this mood-lifting sorbet.*

Materials:

Measuring cups
Measuring spoons
Cutting board and knife
Small saucepan
High-powered blender or food processor
Pyrex bread pan or storage container (about 4 inches deep) to freeze and store the sorbet.
Ice cream scoop

Ingredients:

6 cups frozen raspberries
4 Tbsp. raspberry jam
1 cup sugar
1 cup boiling water
3 tea bags of Cup of Sunshine™ tea
4 tsp. fresh lemon juice
Optional toppings: fresh raspberries, edible flowers, lemon zest, etc.

Directions:

Bring 1 cup water to a boil then turn off the heat and add the tea bags, cover and let steep for 10 minutes.
Remove the tea bags, squeezing out any excess liquid and discard.
Make a simple syrup by combining the tea concentrate and sugar, stirring until all the sugar dissolves.
Add the tea-infused simple syrup, frozen raspberries, raspberry jam and fresh lemon juice to a blender or food processor.
Blend on high for 3-4 minutes, making sure it is very smooth.
Transfer to a glass storage container, or a bread pan and spread evenly, smoothing out the top.
Place in freezer for at least 5 hours, or overnight.
Before serving, remove from freezer and let thaw for 15-20 minutes. Use an ice cream scoop for serving.
Garnish with a few fresh raspberries, edible flowers or lemon zest.
Enjoy!

Cup of Sunshine Raspberry Sorbet

Beat the heat this summer with kanna, the secret ingredient for this mood-lifting sorbet.*

Materials:

Measuring cups
Measuring spoons
Cutting board and knife
Small saucepan
High-powered blender or food processor
Pyrex bread pan or storage container (about 4 inches deep) to freeze and store the sorbet.
Ice cream scoop

Ingredients:

6 cups frozen raspberries
4 Tbsp. raspberry jam
1 cup sugar
1 cup boiling water
3 tea bags of Cup of Sunshine™ tea
4 tsp. fresh lemon juice
Optional toppings: fresh raspberries, edible flowers, lemon zest, etc.

Directions:

Bring 1 cup water to a boil then turn off the heat and add the tea bags, cover and let steep for 10 minutes.
Remove the tea bags, squeezing out any excess liquid and discard.
Make a simple syrup by combining the tea concentrate and sugar, stirring until all the sugar dissolves.
Add the tea-infused simple syrup, frozen raspberries, raspberry jam and fresh lemon juice to a blender or food processor.
Blend on high for 3-4 minutes, making sure it is very smooth.
Transfer to a glass storage container, or a bread pan and spread evenly, smoothing out the top.
Place in freezer for at least 5 hours, or overnight.
Before serving, remove from freezer and let thaw for 15-20 minutes. Use an ice cream scoop for serving.
Garnish with a few fresh raspberries, edible flowers or lemon zest.
Enjoy!