Healthy Meal Prep
Raspotle Sorbet Recipe

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.


  • 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


  1. Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
  2. Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
  3. 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.
  4. 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.

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Nutritional Information

Raspotle Sorbet

Servings Per Recipe: 10
Calories: 139.4
% Daily Value *
protein: 1 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 6 %
saturated fat:
vitamin a iu: 1 %
niacin equivalents:
vitamin b6:
vitamin c: 13 %
calcium: 1 %
iron: 2 %
sodium: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from protein:
*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.

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