Chipotle peppers' deep smoky warmth is the perfect complement to red raspberries' sweet fruitiness. This simple-to-make sorbet is a perfect ending to a BBQ on those warm summer days.
- Serves: 10 persons
- 2cups water
- 1½ cups white sugar
- 4cups frozen red raspberries, thawed
- 2canned chipotle peppers, or to taste, excess adobo sauce shaken off
- 1pinch salt
Step 1Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
Step 2Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
Step 3Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.
Step 4Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.