![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Rn20zngLZwiLhGXnpqALHBEGioA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5495750-4d143119c188491395aa1484dc1f63a8.jpg)
Ingredients
-
2 cups water
-
1 ½ cups white sugar
-
4 cups frozen red raspberries, thawed
-
2 canned chipotle peppers, or to taste, excess adobo sauce shaken off
-
1 pinch salt
Directions
-
Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
-
Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
-
Strain 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.
-
Pour 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.
Nutrition Facts (per serving)
139 | Calories |
0g | Fat |
35g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 139 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 30mg | 1% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 5% |
Total Sugars 33g | |
Protein 1g | 1% |
Vitamin C 8mg | 8% |
Calcium 8mg | 1% |
Iron 0mg | 2% |
Potassium 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.