Description

This refreshing Raspberry Sorbet with Fresh Mint is a vibrant, dairy-free dessert perfect for summer. Made with sweet raspberries, a touch of lemon juice, and fragrant fresh mint, this sorbet is smooth, tangy, and bursting with natural fruit flavor. The simple syrup base and mint infusion create a delightful balance, making it an ideal vegan and gluten-free treat to cool down on warm days.

Ingredients

Scale

Raspberry Sorbet Ingredients

4 cups fresh or frozen raspberries
3/4 cup granulated sugar
1/2 cup water
1 tbsp lemon juice
1 tbsp finely chopped fresh mint
Fresh mint leaves for garnish (optional)

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Instructions

Make Simple Syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring frequently, until the sugar completely dissolves to form a clear simple syrup. Remove the saucepan from heat and let the syrup cool slightly.
Blend the Mixture: In a blender or food processor, combine the raspberries, lemon juice, and the cooled simple syrup. Blend until the mixture is completely smooth.
Strain Mixture: Pour the blended raspberry mixture through a fine mesh sieve into a bowl to remove the seeds, ensuring a silky sorbet texture. Use a spatula to press gently and extract as much liquid as possible.
Add Fresh Mint: Stir the finely chopped fresh mint into the strained raspberry mixture to infuse the sorbet with a fresh herbal note.
Churn the Sorbet: Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick and slushy consistency.
Freeze to Firm Up: Move the churned sorbet into a freezer-safe container and freeze for at least 2 hours, or until firm enough to scoop.
Serve and Garnish: Scoop the sorbet into bowls and garnish with fresh mint leaves if desired. Serve immediately for a refreshing dessert.
Alternative No Ice Cream Maker Method: If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it, and stir every 30 to 45 minutes until it becomes smooth and scoopable.

Notes

Adjust the sweetness by adding more or less sugar depending on the tartness of your raspberries.
If fresh mint is unavailable, you can omit or substitute with a small amount of mint extract for flavor.
To get the best texture, ensure the simple syrup is fully cooled before blending with raspberries.
This sorbet is best consumed within a week if stored properly in an airtight container in the freezer.