Ingredients
500 ml stock syrup (equal quantities of water and sugar and a little glucose, brought to the boil for 2 min on the stove)
1 tbls Wild Hibiscus syrup
1 punnet raspberries
finger limes to garnish
Method
Pour the stock syrup, Wild Hibiscus and raspberries into an ice cream machine and allow the mixture to churn until it becomes thick. Leave the sorbet in the freezer to set for about an hour before serving
