I got this idea originally from a Donna Hay magazine but I changed up the flavours to what I had on hand.
Raspberry, Cranberry & Hibiscus Sorbet
500g frozen raspberries
125ml boiling water
310ml cranberry & hibiscus cordial (I bought mine at the local organic shop)
Place the raspberries, water and cordial in a food processor and process until combined.
Pour into a metal tin (I used a loaf tin) lined with cling wrap (as it makes it easier to get out later) and freeze for 3-4 hours or until set.
Cut the sorbet into squares place into a food processor and process until smooth.
Return the sorbet to the freezer for 1 hour or until ready to stand - enjoy