This Raspberry Mint Sorbet Recipe is fruity, tasty, refreshing and easy. The unique flavor of raspberries combined with freshness and sweetness of mint makes a unique taste for this recipe. We adore this sorbet recipe. You should try this too!
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Raspberry Mint Sorbet Recipe
This wonderful raspberry mint sorbet is a great example of when two sharp flavors come together to make something sweet and magnificent. Raspberries themselves are quite sharp, and when combined with the mint syrup in the recipe, they can make for a tasty and bright mixture that it’s almost impossible to say no to.
We love that there are a few shreds of mint leaves still within the sorbet when it’s served – this is a great way to get some extra flavor and texture in there!
If you liked this recipe of our then also try our Tomato Basil Sorbet Recipe, Baby Beet Sorbet Recipe, and Ginger Ice Cream Recipe For Ice Cream Maker.
Raspberry Mint Sorbet Recipe
This Raspberry Mint Sorbet is tasty, fruit and refreshing made from fresh or frozen raspberries and spearmint leaves. Furthermore water, sugar, and lemon juice are used in the recipe. Mixing all these ingredients results in this amazing sorbet. The recipe only takes about 10 minutes to prepare.
6-8
servings10
minutes45 minutes + cooling time
280
kcalIngredients
1 cup water
2 cups sugar
½ cup finely chopped spearmint leaves, divided
3 cups fresh or frozen raspberries
If you’re using frozen raspberries, make sure that they are completely thawed before you use them.
¼ cup freshly squeezed lemon juice – this is the juice of roughly two lemons.
Method
First of all, put the water, sugar, and all but two tablespoons of the mint into a small, heavy-bottomed saucepan with a matching lid.
Cook the mixture over medium heat, making sure to whisk occasionally so that the sugar dissolves.
When the first wisps of steam can be spotted on the surface of the liquid, remove the mixture from the heat.
Cover the mixture with the pot’s lid, and then allow it to steep for thirty minutes at room temperature.
Pour the mint syrup into a shallow bowl or tray, and then put it in the fridge until it’s completely chilled – this should take around one hour.
While the syrup is chilling, puree the raspberries with the lemon juice in a blender, which should take about thirty to forty-five seconds.
Evenly divide the puree between two bowls.
Strain one-half of the puree through a fine-mesh sieve or a coffee filter, and then discard the sieve contents.
Combine the strained and unstrained purees, and then place that mixture in the fridge to chill. The reason that we’ve only strained half of the puree is to ensure that the final raspberry element isn’t too textural, as we want it to be more of a flavor than a mouthful.
Once the syrup is properly chilled, strain it, too, through a fine-mesh sieve before discarding the sieve contents. In a medium bowl, combine the syrup and the puree well, making sure that there are no real spots where the two haven’t mixed.
Pour the mixture into an ice cream maker, and then process according to the manufacturer’s instructions.
During the final few moments of processing, sprinkle in the last few mint leaves. Make sure to wait until the end, though, as otherwise the mint leaves may be crushed a little too much, leading to poorly textured ice cream.
Using a rubber spatula or a similar non-stick utensil, transfer the sorbet into an airtight freezer container.
Cover the sorbet tightly, and then freeze it until it is firm. This should take at least four hours;
