Raspberry Sorbet Fresh Mint (Printable)
Vibrant raspberry sorbet, naturally sweetened, with a cool hint of fresh mint. Ideal for summer or a light, refreshing treat.
# What You Need:
→ Fruit
01 - 4 cups fresh or frozen raspberries (thawed if frozen)
→ Syrup
02 - ¾ cup granulated sugar
03 - ¾ cup water
→ Flavor
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 tablespoon finely chopped fresh mint leaves
→ Garnish
06 - Additional fresh mint leaves, for garnish (optional)
# How-To:
01 - In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring continuously until the sugar is completely dissolved, approximately 2 to 3 minutes. Remove the saucepan from the heat and allow the syrup to cool completely to room temperature.
02 - In a blender or food processor, combine the raspberries, fresh lemon juice, and finely chopped mint leaves. Process until the mixture is completely smooth.
03 - Pass the blended raspberry purée through a fine-mesh sieve into a large bowl. Press firmly on the solids to extract as much liquid as possible, discarding the seeds.
04 - Gently stir the cooled simple syrup into the strained, smooth raspberry mixture until thoroughly combined and uniform.
05 - Transfer the combined mixture into an ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 25 minutes, until the sorbet achieves a soft-serve consistency.
06 - Carefully transfer the churned sorbet into an airtight, lidded container. Place in the freezer for a minimum of 4 hours, or until the sorbet is thoroughly firm and scoopable.
07 - Scoop the firm sorbet into chilled bowls or glasses. Garnish with additional fresh mint leaves, if desired, before serving immediately.
# Expert Tips:
01 -
- This sorbet is ridiculously simple to make, yet it tastes like something from a gourmet ice cream parlor—it's truly impressive with minimal effort.
- The burst of fresh raspberry brightened by lemon and just a hint of mint is unbelievably refreshing, cutting through even the warmest days with pure, natural flavor.
02 -
- Always strain the raspberry purée; those tiny seeds can be a real distraction from the otherwise smooth texture, and I learned this the hard way after one too many gritty spoonfuls.
- Cooling the simple syrup completely before mixing it with the raspberry purée is non-negotiable; adding warm syrup will compromise the sorbet's texture and could even 'cook' the fresh raspberry flavor slightly.
03 -
- For an incredibly intense mint flavor, steep a few whole mint sprigs in the hot simple syrup as it cools, then remove them before adding the syrup to the raspberry mixture.
- If you don't have an ice cream maker, you absolutely can still make this! Pour the mixture into a shallow metal pan, freeze for 30 minutes, then use a fork to scrape and whisk the icy edges towards the center every 30 minutes for about 2–3 hours until it's light and fluffy.