- 1 1/2 pounds raspberries
- 1 cup water
- 1 Thai chile, stemmed, seeded, and roughly chopped
- 1/2 cup sugar
- 2 lemons, juiced
- Fresh mint leaves, for garnish
Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
Serve in a Martini glass with fresh mint leaves.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.