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Raspotle Sorbet
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
390 minutes
390 minutes
Smoky chipotle peppers elevate sweet raspberry sorbet, perfect for a summer BBQ night.
Ingredients:
- 2 cups water
- 1.5 cups white sugar
- 4 cups frozen red raspberries, thawed
- 2 canned chipotle peppers, or to taste, excess adobo sauce shaken off
- 1 pinch salt
Instructions:
- In a medium saucepan, gently heat water and sugar until the sugar transforms into a smooth syrup, approximately 5 minutes.
- Combine raspberries, chipotle peppers, and salt with the syrup, then blend with an immersion blender until smooth.
- Pass half of the mixture through a fine-mesh strainer to remove seeds, using a spatula to help. Discard seeds and repeat with the rest of the mixture. Chill covered in the refrigerator for 2 to 3 hours or overnight.
- Transfer the blended mixture into the chilled ice cream maker bowl and freeze as per the manufacturer's guidelines for 15 to 20 minutes. Once done, move the sorbet into a sealed container and freeze until solid, either between 4 hours to overnight. Prior to serving, take it out of the freezer about 15 minutes in advance.