Raspotle Sorbet

Raspotle Sorbet

Raspotle Sorbet
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.