Raspberry Chili Sorbet
- 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.
Recipe courtesy of Tim Tolley, Vong Restaurant, London, England