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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 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 10
Calories: 98 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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
- 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.
Cup of Yum
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.
Nutrition Information
Calories
98kcal
(5%)
Carbohydrates
27.1g
(9%)
Protein
0.4g
(1%)
Sodium
29mg
(1%)
Fiber
3.2g
(13%)
Sugar
23.7g
(47%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 98
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 27.1g | 9% |
| Protein | 0.4g | 1% |
| Sodium | 29mg | 1% |
| Fiber | 3.2g | 13% |
| Sugar | 23.7g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.