Author: Emily Tidwell
You know that Red Hot commercial? The one with the sweet old lady and the killer award-winning lemon bars? Everyone asks her what the secret behind the best lemon bar in the world is and she responds “Red Hot, I put that s&%# on everything!” It’s great marketing and now, I really get it. Because after writing a series of posts about shrub I just want it….all the time… in everything…on everything.
And now that I’ve shown you how to make it and how to drink it now, I’m gonna tell you one killer way to eat it.
Shrub is part of my family’s Thanksgiving tradition. Served as a sorbet, my grandma would give us little cups before dinner (it’s an aperitif, remember?) and I couldn’t get enough of it! It was sweet and kicky, it felt like dessert and I got to eat it before turkey?! Winner. So, this Raspberry Pomegranate Shrub Sorbet is a nod to 6 year-old me. Serve it before dinner or as an after meal treat. Either way, it’s sure to steal the crowd.
Raspberry Pomegranate Shrub Sorbet
- 2 cups frozen raspberries
- 1/4 cup maple syrup (or honey)
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup pomegranate shrub
- 1/2 cup pomegranate arils
- Combine raspberries, maple syrup, lemon zest, lemon juice, and pomegranate shrub in food processor. Blend until smooth
- Pour mixture into a freezer friendly tin or glass container. Add pomegranate arils and fold in.
- Put mixture in freezer. Let set for 4 hours.
*BONUS* Toss a scoop into a flute of champagne for a delicious bellini.