Tart and robust frozen raspberry sorbet prepared with a hint of spice and heat — bursting with flavor, this is a wonderfully refreshing summer treat
Ingredients: pinch of cardamon powder,1 small green chili, seeded and chopped,juice from 1 lime,1 1/2 cups frozen raspberries,2 tablespoons raspberry jam or preserve,2 tablespoons white grape juice
Instructions:
- Combine all of the ingredients in a food processor and process until smooth. Push the mixture through a strainer to remove most of the seeds from the raspberries.
- Transfer the mixture to a container, cover, and transfer to the freezer. Every few hours, check to see how it is setting and mix it around a little. Near the end of the freezing time, you may want to shape it into balls with an ice cream scoop or large spoon.*When the mixture is frozen, it is ready to eat. You may want to let it thaw for a few minutes before serving, depending on how cold your freezer is and how solid the sorbet is.*Note: I let the sorbet freeze overnight and then let it thaw for a few minutes until I could scoop it out of the container to serve.
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