Raspberry-Ginger Sorbet

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

Yield:

4 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 115
Caloriesfromfat 1 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.2 g
Carbohydrate 27.9 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 2 mg
Calcium 13 mg

Ingredients

3/4 cup sugar
3/4 cup water
1 tablespoon grated peeled fresh ginger
2 teaspoons grated lemon rind
6 cups fresh raspberries (about 2 pints)

Preparation

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.

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.

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.

Lisa Bell,

Cooking Light

May 2007
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