Yield
4 cups (serving size: 1/2 cup)

The ginger adds a spicy note that nicely contrasts the sweetness of the raspberries and the tang of lemon. Serve with sugar cookies.

How to Make It

Step 1

Combine the first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat, and cook for 1 minute or until sugar dissolves.

Step 2

Place sugar mixture and raspberries in a food processor, and process until smooth. Press the mixture through a fine sieve over a large bowl, and discard seeds. Cool completely.

Step 3

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.

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