The Pioneer Woman Tasty Kitchen
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Ginger Mint Raspberry Sorbet

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Level: Easy

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Description

If, like me, you have more raspberries than you know what to do with, try this raspberry sorbet. It’s sweet-sour-fresh good! I served them with Ree’s shortbread cookies.

Ingredients

  • 1-½ pound Fresh Raspberries
  • 1-½ cup Sugar
  • ¼ cups Fresh Grated Ginger Root
  • 1 teaspoon Fresh Squeezed Lemon Juice (optional)
  • ½ cups Mint Leaves, No Stems

Preparation

I use an ice cream maker for this, but you can also put in a bowl in your freezer and stir every 1/2 hour until it is the consistency you want.

Alternatively, make sure your ice cream maker is frozen (if applicable) and ready to go.

Combine the mint leaves (they don’t need to be chopped), grated ginger, sugar and berries in a bowl and stir to combine. Set in a sunny spot and stir occasionally until the sugar is completely dissolved (at least an hour) to combine flavors.

Put mixture into a food processor and pulse until mint is well chopped.

Put the mixture either through a food mill with small holes or a sieve. A sieve will keep out most of the seeds, whereas a food mill will let about half the seeds through.

You can cover and refrigerate, or process immediately in an ice cream maker.

Once you are finished in the ice cream maker, put into a container with a lid and freeze for at least 3 hours. If you freeze it until it is hard, take it out about 10 minutes before serving to let it get to the right consistency.

Serve with Ree’s shortbread or something sweet. It’s tangy!

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