Raspberry-Ginger Sorbet

Name: Raspberry-Ginger Sorbet
Prep time: 8 min
Cook time: 8 min
Total time: 8 min
Yield: 5
Cuisine: Global
Ingredients: 2 teaspoons grated fresh ginger; 1 Tbsp lime juice; 567 grams packages fresh or frozen unsweetened raspberries, thawed; 177 milliliters sugar

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.

Instructions

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove pan from heat, and let cool to room temperature, about 30 minutes.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Raspberries

Lime Juice

Extract

Equipment you will use

Food Processor

Wooden Spoon

Sieve

Bowl

Stir cooled sugar mixture into raspberry mixture; stir in ginger.

Ingredients you will need

Raspberries

Ginger

Sugar

Transfer to a 13- x 9-inch glass baking dish.

Equipment you will use

Glass Baking Pan

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.