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 the refreshing delight of Raspberry-Ginger Sorbet, a perfect dessert that combines the vibrant flavors of ripe raspberries with a zesty kick of fresh ginger. This sorbet is not only a treat for your taste buds but also caters to a variety of dietary preferences, making it a fantastic choice for everyone. Whether you're a vegetarian, vegan, or simply looking for a gluten-free and dairy-free dessert, this recipe checks all the boxes.

Ready in just 8 minutes, this sorbet is an ideal option for those warm days when you crave something cool and satisfying. With only 176 calories per serving, you can enjoy a guilt-free dessert that is both delicious and low in FODMAPs, making it suitable for those with sensitive digestive systems.

The process is simple and requires minimal equipment, making it accessible for both novice and experienced cooks. The combination of sweet raspberries and the aromatic warmth of ginger creates a unique flavor profile that will impress your family and friends. Plus, the vibrant color of the sorbet adds a beautiful touch to any dessert table.

So, gather your ingredients and get ready to whip up this delightful Raspberry-Ginger Sorbet that promises to be a hit at your next gathering or a refreshing treat just for you!

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