Chipotle peppers' deep smoky warmth is the perfect complement to red raspberries' sweet fruitiness. This simple-to-make sorbet is a perfect ending to a BBQ on those warm summer days.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
6 hrs 15 mins
total:
6 hrs 30 mins
Servings:
10
Yield:
10 1/2-cup servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.

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  • Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.

  • Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.

  • Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.

Nutrition Facts

139 calories; protein 0.6g; carbohydrates 35g; fat 0.1g; sodium 30.3mg. Full Nutrition
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