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Raspberry-Ginger Sorbet

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.

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)

Nutrition 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

How to Make It

  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.

  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.

  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.