Add the raspberries, sugar, jalapeno slices and water to a bowl and mash up well.

Add mixture to a saucepan and set on medium heat until mixture comes to a boil and some of the liquid boils down. Let mixture cool down.

Pour mixture through a sieve or strainer to remove the seeds and collect mixture in a bowl. If you want jalapeno pieces in your sherbet add some of it back, this is optional.

Add the heavy cream to the spiced raspberry liquid and stir well.

Refrigerate mixture for at least 3-4 hours and then pour into your ice cream maker and follow the manufacturers directions.

Pour mixture into a container and freeze overnight or for several hours.

Scoop into a bowl and garnish with mint. You can also chop up mint and mix into sherbet for a spicy, minty raspberry flavor.