Jean-Georges Vongerichten, Mark Bittman

Raspberry-chile sorbet

Preparation info
  • Makes

    4

    servings, about 1 pint
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

One chile will do the trick here; if you want just a hint of heat, start with half—you can always add more before churning the sorbet.

Ingredients

  • ½ pounds raspberries
  • 1 Thai chile, stemmed, seeded, and roughly chopped
  • ½ cup

Method

  1. Combine all the ingredients with 1 cup water in the container of a blender and puree. Pass through a fine strainer to remove the seeds.
  2. Freeze in an ice cream maker according to the manufacturer’s directions. Serve as soon after freezing as possible, or store in the freezer and allow to soften slightly before serving.