Recipe courtesy of Tim Tolley

Raspberry Chili Sorbet

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


  1. Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
  2. Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
  3. Serve in a Martini glass with fresh mint leaves.
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