Pink Raspberry Sorbet Mint (Printable Version)
A refreshing mix of pink raspberries and fresh mint offers a cool, vibrant summer delight.
# What You Need:
→ Sorbet Base
01 - 1.1 lb fresh or frozen raspberries
02 - 0.8 cup granulated sugar
03 - 1 cup water
04 - 2 tbsp freshly squeezed lemon juice
→ Mint
05 - 10 fresh mint leaves, finely chopped
→ Garnish
06 - Extra mint leaves
07 - Fresh raspberries
# How-To Steps:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow syrup to cool to room temperature.
02 - Place raspberries, cooled syrup, lemon juice, and chopped mint leaves in a blender. Process on high speed until completely smooth and uniform in texture.
03 - Pour blended mixture through a fine-mesh sieve into a clean bowl. Use a spatula to press puree through, extracting as much liquid as possible while removing raspberry seeds.
04 - Transfer strained mixture to ice cream maker and churn according to manufacturer instructions for 20-25 minutes until mixture reaches thick, creamy consistency. Alternatively, pour into shallow dish and freeze for 1 hour, then stir vigorously with fork. Repeat every 30 minutes until set, approximately 3-4 hours total.
05 - Spoon churned sorbet into freezer-safe container. Cover tightly and freeze for minimum 2 hours until firm enough to scoop.
06 - Scoop sorbet into chilled bowls or cones. Decorate with fresh mint leaves and whole raspberries if desired.
# Helpful Tips:
01 -
- It freezes into the most shockingly pink scoop youve ever seen
- The mint makes it taste like eating a berry garden breeze
- Takes maybe 20 minutes of actual work but feels fancy
02 -
- Straining twice through the sieve makes a difference in texture
- The simple syrup must be completely cool before blending with raspberries
- Sorbet melts faster than ice cream so serve it straight from the freezer
03 -
- Taste your raspberry mixture before freezing because some berries are tarter than others
- Chill your serving bowls in the freezer for 10 minutes to keep the sorbet cold longer