Description
A refreshing and easy-to-make Raspberry Sorbet infused with fresh mint, perfect for a light and dairy-free summer dessert. This vegan sorbet blends fresh or frozen raspberries with lemon juice and a simple syrup, then is churned and frozen to a smooth, icy delight.
Ingredients
Scale
For the Sorbet
- 4 cups fresh or frozen raspberries
- 3/4 cup water
- 2/3 cup granulated sugar or honey
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh mint
For Garnish (optional)
- Extra mint leaves
Instructions
- Make Simple Syrup: In a small saucepan, combine the water and sugar over medium heat. Stir constantly until the sugar is fully dissolved, creating a simple syrup. Remove from heat and allow it to cool completely.
- Blend Ingredients: In a blender or food processor, combine the raspberries, fresh lemon juice, and the cooled simple syrup. Blend the mixture until it becomes completely smooth.
- Strain Mixture: Optional but recommended, strain the blended mixture through a fine mesh sieve to remove the raspberry seeds for a smoother sorbet texture.
- Add Fresh Mint: Stir in the finely chopped fresh mint evenly through the mixture to infuse its flavor.
- Churn the Sorbet: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, generally for 20 to 25 minutes, until the sorbet is thick and slushy.
- Freeze Until Firm: Transfer the churned sorbet into a freezer-safe container and freeze for at least 2 hours, or until it firms up sufficiently for scooping.
- Serve and Garnish: Scoop the sorbet into serving dishes and garnish with extra mint leaves if desired for a fresh presentation.
Notes
- If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze. Stir every 30 minutes for 2 to 3 hours until it reaches a sorbet-like consistency.
- Frozen raspberries can be used; just thaw them slightly before blending for best results.
