Recipe courtesy Tim Tolley, Vong Restaurant, London, England

Ingredients:

1 1/2 pounds raspberries
1 cup water
1 Thai chile, stemmed, seeded, and roughly chopped
1/2 cup sugar
2 lemons, juiced
Fresh mint leaves, for garnish

Instructions:

1. Using a blender, combine all of the ingredients and puree.
   
2. Pass through a strainer to remove the seeds.
   
3. Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions.
   
4. Place in freezer until ready to serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Fine Living chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.