Sunday, August 7, 2011

Raspberry Pepper/Mint Sorbet

You don't need an ice cream maker to make this recipe in your blender; it just makes it a little thicker and more icy - more sorbet-like. Otherwise, without the ice cream maker, it still makes a compelling smoothie in your blender. It's definitely a carby one - so be careful if you have weight loss goals.

The ground white pepper adds a hint of heat at the finish of a bite of sorbet - if you don't like combining a touch of heat with a cold sweet dessert, simply leave out the pepper.

Raspberry Pepper/Mint Sorbet
Serves 6

4-5 cups of watermelon, frozen solid (take an ice cream scoop and get about 10 large scoops out of a half melon)
12 oz. frozen raspberries
1/2 cup unsweetened organic applesauce
1/2 cup water
3 large fresh mint leaves
Pinch kosher salt
Optional: 1/4 tsp. (or less) ground white pepper

Blend all ingredients together until perfectly smooth. Pour contents (~5 cups or so) into ice cream maker, and churn for about half an hour.

Serve immediately, and garnish with leftover mint leaves if desired.

This post is a part of Slightly Indulgent Tuesday.


  1. oh my... i have to make this!

  2. Yum. Raspberry, mint, and pepper are some of my very favorite flavors, but I never would have thought to combine them.


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