Raspberry Sorbet

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Method

    1. Add caster sugar to the Raspberry ku-li® and stir to dissolve the sugar
    2. Place in an ice cream maker and churn until frozen
    3. Serve on a bed of Macphie Ginger Sensation crumb

Ingredients

  • 475g Raspberry ku-li®
  • 50g Caster Sugar
  • Macphie Ginger Sensation (optional)
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