Tart Raspberry Sorbet with a Hint of Heat

Ingredients

• 1 pinch ground cardamom 
• 1 small to 2 chilies slit green seeded chopped
• 1  juice of lime 
• 1.5 cups raspberries frozen
• 2 tablespoons raspberry jam 
• 2 tablespoons grape juice white

Equipment

• food processor
• sieve
• ice cream scoop

Directions

1. Combine all of the ingredients in a food processor and process until smooth. Push the mixture through a strainer to remove most of the seeds from the raspberries.
2. Transfer the mixture to a container, cover, and transfer to the freezer. Every few hours, check to see how it is setting and mix it around a little. Near the end of the freezing time, you may want to shape it into balls with an ice cream scoop or large spoon.*When the mixture is frozen, it is ready to eat. You may want to let it thaw for a few minutes before serving, depending on how cold your freezer is and how solid the sorbet is.*Note: I let the sorbet freeze overnight and then let it thaw for a few minutes until I could scoop it out of the container to serve.