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.

Jackie Mills, R.D.
Recipe by Coastal Living June 2012

Gallery

Jennifer Davick; Styling: Lydia Degaris-Pursell

Recipe Summary

prep:
5 mins
cook:
3 mins
cool:
30 mins
freeze:
3 hrs
total:
3 hrs 38 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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