- 6 ounces fresh raspberries (or frozen)
- 3 tablespoons bottled raspberry-flavored herb tea or chilled fruit-flavored herb tea
- 2 tablespoons sugar
- 3 cups lemon sorbet or sherbet
- Fresh mint for garnish
- In a blender or food processor, puree berries with tea and sugar. Cover and refrigerate for at least 15 minutes. To serve, spoon over scoops of sorbet or sherbet and garnish with mint.