Raspberry Ginger Sorbet
Ripe raspberries are pureed with fresh lime juice and ginger simple syrup to create this cool and refreshing sorbet that is easy on the waistline.
- Prep time
- 30 min
- Cook time
- 8 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 1 cup sugar
- 4- inch piece ginger root (peeled and cut in ½ inch rounds)
- 4 6 ounce containers Driscoll’s raspberries (approximately 4 cups)
- 2 tablespoons lime juice
- 2 teaspoons fresh ginger (grated)
- pinch salt
Instructions
- 1
Heat water and sugar in a small saucepan over medium heat and whisk until sugar is dissolved, about 3 minutes. Remove pan from heat and add sliced ginger rounds. Let steep until slightly cooled, about 30 minutes.
- 2
Puree raspberries, lime juice, fresh ginger and salt in a high speed blender or food processor until smooth.
- 3
Place a fine mesh strainer over a bowl and press raspberry mixture through with a rubber spatula to separate the liquids; discard solids.
- 4
Once simple syrup has cooled, strain over same bowl and stir to combine with the raspberry liquids.
- 5
Place raspberry-ginger mixture in a bowl, cover with plastic wrap and refrigerate until cold, about 4 hours or over night.
- 6
Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.