Chipotle peppers add deep smoky warmth to sweet raspberries in this simple sorbet you’ll want to serve at a BBQ on a warm summer night.
In a medium saucepan set over medium-low heat, combine water and sugar.
Cook for about 5 minutes, or until sugar turns into syrup.
Add salt, chipotle peppers, and raspberries to the syrup.
Utilizing an immersion blender, smooth out the mixture.
Remove the seeds by passing 1/2 of the mixture through a fine-mesh strainer.
To help the puree go through the strainer, use a spatula.
Repeat with the remaining mixture after discarding the seeds.
Cover and chill for two to three hours or overnight.