You can never have too many dessert recipes, so give Raspberry-Ginger Sorbet a try. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 176 calories, 1g of protein, and 1g of fat per serving. This recipe serves 5. If you have ginger, lime juice, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 8 minutes.
Combine sugar and 1 cup water in a small saucepan, and cook over medium heat, stirring often, 3 to 4 minutes or until sugar dissolves.
Remove pan from heat, and let cool to room temperature, about 30 minutes.
Place raspberries and lime juice in a food processor, and process until smooth. Strain raspberry mixture through a fine wire-mesh sieve placed over a bowl, pressing solids with a wooden spoon to extract liquid. Discard solids.
Stir cooled sugar mixture into raspberry mixture; stir in ginger.
Transfer to a 13- x 9-inch glass baking dish.
Freeze, stirring every 15 minutes, until almost firm, about 1 hour. Freeze (without stirring) until firm, 2 hours or overnight. May be frozen, covered, for up to 1 week.