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Raspberry-Ginger Sorbet

Photo: Jennifer Davick; Styling: Lydia Degaris-Pursell
Prep time 5 mins
Cook time 3 mins
Cool time 30 mins
Freeze time 3 hrs
Yield Makes 3 cups
Traditional sorbet is used as a palate cleanser between courses, often before a meat dish. Our version is rich and sweet enough to be a dessert all on its own. Like typical sorbets, this one contains no dairy, making it a light and fat-free treat.


  • 3/4 cup sugar
  • 2 (10-ounce) packages fresh or frozen unsweetened raspberries, thawed
  • 1 tablespoon lime juice
  • 2 teaspoons grated fresh ginger

How to Make It

  1. 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.

  2. 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.

  3. Stir cooled sugar mixture into raspberry mixture; stir in ginger. Transfer to a 13- x 9-inch glass baking dish.

  4. 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.