Raspberry Mint Sorbet
User Reviews
5
Raspberry Mint Sorbet
Description
This recipe for Raspberry Mint Sorbet begins with preparing a mint simple syrup by heating water, sugar, and roughly chopped spearmint leaves, then allowing it to steep for 30 minutes to extract flavor without boiling. Once chilled, the syrup is strained. Separately, fresh raspberries are pureed with freshly squeezed lemon juice, then mostly strained to remove seeds while retaining some texture.
The raspberry and mint components are combined and frozen in an ice cream maker to produce a sorbet with a smooth body and bright, fresh fruity notes complemented by the cooling mint. The lemon juice adds brightness and balances sweetness. The method emphasizes gentle heating and thorough chilling to preserve the fresh flavors.
This sorbet serves well as a palate cleanser or light dessert during warmer weather. It can be stored frozen in an airtight container to maintain texture and flavor, with advice to allow slight softening before scooping if too firm. Consistent freezing temperature at 0°F (-18°C) helps preserve its quality.
Ingredients
- 1 cup water
- 1 cup sugar
- ¼ cup spearmint leaves roughly chopped
- 3 cups raspberries fresh
- ¼ cup lemon juice from about 2 lemons, freshly squeezed
Instructions
- In a medium saucepan over medium heat, warm the water, sugar, and mint. Whisk occasionally until the sugar is dissolved and remove from heat before the mixture starts to boil. Cover the pan and allow the mixture to steep at room temperature for 30 minutes. Once at room temperature, chill the mixture thoroughly in the refrigerator.
- In a blender or food processor, puree the raspberries and the lemon juice until smooth. Strain ¾ of the raspberry puree through a mesh sieve, pressing down on the raspberries to extract as much liquid as possible. Discard the seeds. Combine the strained and unstrained purees and chill in the refrigerator.
- Once the mint syrup is thoroughly chilled, strain through a mesh sieve and discard the contents of the sieve. Combine the strained mint syrup and the raspberry puree in a medium bowl. Pour the raspberry and mint mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Notes
- If the sorbet becomes too firm, let it soften briefly at room temperature before serving.
- Store sorbet in an airtight, freezer-safe container to prevent freezer burn.
- Maintain freezer temperature at 0°F (-18°C) for best texture retention.
- For optimal freshness and flavor, consume the sorbet within three months of freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 122kcal | 6% |
| Carbohydrates | 31g | 10% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 83mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 15.2mg | 17% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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