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Raspberry-Ginger Sorbet

Raspberry-Ginger Sorbet

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

Cooking Light MAY 2007

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

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.

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 1%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 27.9g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 2mg
  • Calcium: 13mg
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Raspberry-Ginger Sorbet Recipe

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