Description
This refreshing Raspberry Sorbet with Fresh Mint is a vibrant, dairy-free dessert perfect for hot summer days. Made from fresh raspberries, a simple sugar syrup, and a hint of lemon and mint, this sorbet is light, tangy, and bursting with natural fruit flavor. It’s easy to prepare with an ice cream maker and provides a healthy, vegan, and gluten-free treat to cool down and satisfy your sweet cravings.
Ingredients
Scale
Raspberry Sorbet
- 4 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- ¾ cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh mint (plus extra for garnish)
- Pinch of salt
Instructions
- Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat while stirring constantly until the sugar is fully dissolved. Remove the saucepan from heat and allow the syrup to cool completely to room temperature.
- Blend Ingredients: In a blender or food processor, add the raspberries, cooled sugar syrup, fresh lemon juice, finely chopped mint, and a pinch of salt. Blend the mixture until it becomes completely smooth and homogenous.
- Strain Mixture: Pour the blended raspberry mixture through a fine mesh sieve into a large bowl to remove the raspberry seeds, pressing gently to extract as much liquid and pulp as possible.
- Chill Mixture: Cover the strained mixture and refrigerate it for at least 2 hours, until it is thoroughly chilled and slightly thickened.
- Churn Sorbet: Transfer the chilled mixture into an ice cream maker. Churn according to your machine’s manufacturer instructions, typically about 20 to 25 minutes, until the consistency is smooth and similar to sorbet.
- Freeze Sorbet: Transfer the churned sorbet to an airtight container and freeze it for at least 2 hours to firm up before serving.
- Serve: Scoop the frozen sorbet into bowls and garnish with additional fresh mint leaves to enhance flavor and presentation.
Notes
- If you don’t have an ice cream maker, pour the strained mixture into a shallow dish and place it in the freezer. Stir the mixture vigorously every 30 minutes for about 3 hours until it achieves a smooth sorbet texture.
- Adjust the sugar amount depending on the natural sweetness of your raspberries.
- For a tangier flavor, lime juice can be substituted for lemon juice.
