Raspberry-Ginger Sorbet

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
7%
Raspberry-Ginger Sorbet
8 min.
5
176kcal

Suggestions


Indulge in a delightful treat that captures the very essence of summer with our Raspberry-Ginger Sorbet! This vibrant and refreshing dessert is not only incredibly easy to whip up, taking just 8 minutes of your time, but it also boasts an array of dietary benefits making it suitable for everyone. Whether you're a vegetarian, vegan, gluten-free, or dairy-free enthusiast, this sorbet is the perfect guilt-free pleasure to satisfy your sweet tooth.

Imagine biting into a spoonful of velvety sorbet that dances on your palate with bright notes of juicy raspberries and a tantalizing hint of fresh ginger. The combination of sweet and tart flavors is elevated by a splash of zesty lime juice, creating a symphony of taste that’s both invigorating and soothing. With only 176 calories per serving, you can relish this delicious dessert without a hint of remorse.

What makes this recipe even more appealing is its low FODMAP profile, making it a wonderful choice for those managing dietary sensitivities. Serve it at gatherings, summer barbecues, or as a sweet finish to a romantic dinner. No matter the occasion, our Raspberry-Ginger Sorbet is sure to impress guests and loved ones alike. So, grab your food processor and get ready to create a dessert that’s not only good for you but also good for the soul!

Ingredients

  • teaspoons ginger fresh grated
  • tablespoon juice of lime 
  • 20 ounce raspberries fresh unsweetened thawed
  • 0.8 cup sugar 

Equipment

  • food processor
  • bowl
  • frying pan
  • sauce pan
  • sieve
  • wooden spoon
  • glass baking pan

Directions

  1. Combine sugar and 1 cup water in a small saucepan, and cook over medium heat, stirring often, 3 to 4 minutes or until sugar dissolves.
  2. Remove pan from heat, and let cool to room temperature, about 30 minutes.
  3. Place raspberries and lime juice in a food processor, and process until smooth. Strain raspberry mixture through a fine wire-mesh sieve placed over a bowl, pressing solids with a wooden spoon to extract liquid. Discard solids.
  4. Stir cooled sugar mixture into raspberry mixture; stir in ginger.
  5. Transfer to a 13- x 9-inch glass baking dish.
  6. Freeze, stirring every 15 minutes, until almost firm, about 1 hour. Freeze (without stirring) until firm, 2 hours or overnight. May be frozen, covered, for up to 1 week.

Nutrition Facts

Calories176kcal
Protein2.95%
Fat4.02%
Carbs93.03%

Properties

Glycemic Index
22.22
Glycemic Load
22.55
Inflammation Score
-4
Nutrition Score
7.5678260870602%

Flavonoids

Cyanidin
51.9mg
Petunidin
0.35mg
Delphinidin
1.5mg
Malvidin
0.15mg
Pelargonidin
1.11mg
Peonidin
0.14mg
Catechin
1.49mg
Epigallocatechin
0.52mg
Epicatechin
3.99mg
Epigallocatechin 3-gallate
0.61mg
Eriodictyol
0.07mg
Hesperetin
0.27mg
Naringenin
0.01mg
Kaempferol
0.07mg
Quercetin
1.21mg

Nutrients percent of daily need

Calories:175.86kcal
8.79%
Fat:0.84g
1.29%
Saturated Fat:0.02g
0.15%
Carbohydrates:43.77g
14.59%
Net Carbohydrates:36.37g
13.23%
Sugar:35.02g
38.91%
Cholesterol:0mg
0%
Sodium:1.6mg
0.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.39g
2.78%
Manganese:0.76mg
38.17%
Vitamin C:30.65mg
37.15%
Fiber:7.4g
29.6%
Vitamin K:8.86µg
8.44%
Vitamin E:1mg
6.63%
Magnesium:25.53mg
6.38%
Folate:24.2µg
6.05%
Copper:0.11mg
5.34%
Potassium:178.66mg
5.1%
Iron:0.8mg
4.47%
Vitamin B5:0.38mg
3.78%
Vitamin B3:0.69mg
3.44%
Phosphorus:33.58mg
3.36%
Vitamin B6:0.06mg
3.24%
Zinc:0.48mg
3.23%
Calcium:29.2mg
2.92%
Vitamin B2:0.05mg
2.91%
Vitamin B1:0.04mg
2.48%
Source:My Recipes