Raspberry Ginger Sorbet

Name: Raspberry Ginger Sorbet
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 10 serving
Ingredients: 2 cups water; 1 cup sugar; 4- inch piece ginger root; 4 6 ounce containers Driscoll’s raspberries; 2 tablespoons lime juice; 2 teaspoons fresh ginger; Pinch salt

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Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings
10
Calories
98 kcal
Course
Dessert
Cuisine
American

Raspberry Ginger Sorbet

Iris Warren

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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.

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Ingredients

Servings

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

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Instructions

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.
Puree raspberries, lime juice, fresh ginger and salt in a high speed blender or food processor until smooth.
Place a fine mesh strainer over a bowl and press raspberry mixture through with a rubber spatula to separate the liquids; discard solids.
Once simple syrup has cooled, strain over same bowl and stir to combine with the raspberry liquids.
Place raspberry-ginger mixture in a bowl, cover with plastic wrap and refrigerate until cold, about 4 hours or over night.
Pour mixture into ice cream maker and freeze according to manufacturer’s instructions.

Notes

I like to let the natural berry flavor shine but you can add up to ½ cup additional sugar to the simple syrup for an even sweeter sorbet. Likewise, the more sugar you add, the smoother the sorbet.