Ginger Mint Raspberry Sorbet

1. 1

   I use an ice cream maker for this, but you can also put in a bowl in your freezer and stir every 1/2 hour until it is the consistency you want.

2. 2

   Alternatively, make sure your ice cream maker is frozen (if applicable) and ready to go.

3. 3

   Combine the mint leaves (they don't need to be chopped), grated ginger, sugar and berries in a bowl and stir to combine. Set in a sunny spot and stir occasionally until the sugar is completely dissolved (at least an hour) to combine flavors.

4. 4

   Put mixture into a food processor and pulse until mint is well chopped.

5. 5

   Put the mixture either through a food mill with small holes or a sieve. A sieve will keep out most of the seeds, whereas a food mill will let about half the seeds through.

6. 6

   You can cover and refrigerate, or process immediately in an ice cream maker.

7. 7

   Once you are finished in the ice cream maker, put into a container with a lid and freeze for at least 3 hours. If you freeze it until it is hard, take it out about 10 minutes before serving to let it get to the right consistency.

8. 8

   Serve with Ree's shortbread or something sweet. It's tangy!

* Per serving · 4 servings · Values may vary.