Raspberry Sorbet with Thai Chili and Lemon

We had guests over for lunch today and since the weather is getting warmer, I wanted to lighten up the dessert a bit.  Sorbet seemed to be the order of the day.  This recipe is adapted from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman.  I have had this cookbook for awhile and frankly had never looked at it because it belonged to my husband before we got married.  A recent comment from Sam at My Carolina Kitchen made me pull it off the shelf and I have to tell you, it is wonderful!  To go along with this meal, I also prepared Mashed Potatoes with mustard and crunchy shallots, and Rabbit with Mustard, all to rave reviews.  It is a really well laid out book and the directions are simple.

Let's get back to this wonderful dessert.  The sorbet was fresh and bright tasting with the slightest hint of heat from the chili.  It made the perfect ender for a lazy spring lunch.

Raspberry Sorbet with Thai Chili and Lemon adapted from Simple to Spectacular

Ingredients:

24 oz. frozen raspberries, thawed

4 Tbls. lemon juice

1 Thai chili, seeded and roughly chopped

1/2 c. sugar

1 c. water

Directions:

1.  Place all of the ingredients in a blender and blend until smooth.

2.  If desired, strain mixture through a fine sieve to remove the raspberry seeds.  I left them in for a more rustic feel.

3.  Chill the mixture in the refrigerator until completely chilled, 4 hours or overnight.

4.  Process the mixture in an ice cream maker according to directions.  Mixture will be soft.  You can serve it as is, or place the mixture in a freezable container and freeze 1-2 hours for a firmer consistency.