Black Raspberry Jalapeño Sorbet
Sweet meets heat in this bold Black Raspberry Jalapeño Sorbet from Jess in the Kitchen—unexpected, refreshing, and totally irresistible.
Equipment
Ingredients
- 4 cups black raspberries
- 2-3 jalapeños diced small
- ½ cup orange juice
- ½ cup white sugar
- 2 tablespoons lemon juice
Instructions
- Combine fruit and diced jalapeño. Use a blender or immersion blender to break fruit down. If I use an immersion blender, blend right in the kettle I will be heating them in. I have also liked using my large food processor.
- Add remaining ingredients. Blend everything together once more, making sure to break down the peppers.
- Once combined, heat over medium heat until the mixture is beginning to simmer, stirring often. Pour into a 9x13 pan, cover, and place in the freezer and allow to freeze solid.
- Once fully frozen, remove and allow to sit at room temperature for 5-10 minutes. This will make it easier to remove the sorbet. Working in small batches, puree frozen sorbet using a blender, a food processor, or an immersion blender.
- Scoop the puree into freezer safe containers, leaving ½ inch headspace at the top. I like to use 4 ounce jelly jars for ½ cup servings ready to go. Be sure to label and return to the freezer until you’re ready to enjoy them.
Notes
Looking for an adult version? I found that adding ½ cup of alcohol can be fun. However, be mindful of how much alcohol you add as it will affect the ability of the sorbet to freeze.
Have a sweeter tooth? Feel free to add more sugar to suit your own tastes. I think the fruit flavor is great the way it is and doesn’t need the extra sugar.
Tried this recipe?Let us know how it was!