Pink Raspberry Sorbet Mint

The first time I made this sorbet was during a heatwave when my apartment felt like an oven. I had a punnet of raspberries that were on their last legs and a massive bunch of mint from my sister's garden that was taking over the counter. Something about combining them just clicked and I ended up eating half of it straight from the container while standing in front of the open freezer.

Last summer I served this at a dinner party where we'd eaten a rich pasta main course. Everyone was groaning about being too full until this appeared and suddenly spoons were clinking against bowls like we hadn't eaten in days. My friend Sarah actually asked if there was a hidden tub in the freezer she could raid.

Ingredients

• 500 g fresh or frozen raspberries: Frozen work perfectly here and I always keep bags stocked for emergencies
• 180 g granulated sugar: This creates the perfect texture balance between sweet and tart
• 240 ml water: Combines with sugar to make simple syrup which incorporates smoothly
• 2 tbsp freshly squeezed lemon juice: Brightens everything and makes the raspberry flavor pop
• 10 fresh mint leaves: Finely chop these to release their oils and infuse the whole batch
• Extra mint and raspberries: For garnish because pretty food tastes better

Instructions

Make the simple syrup:

Combine sugar and water in a small saucepan over medium heat and stir until completely dissolved then set aside to cool completely

Blend everything together:

Pour raspberries cooled syrup lemon juice and chopped mint into your blender and blitz until completely smooth

Strain out the seeds:

Press the mixture through a fine-mesh sieve using a spoon to get every last bit of liquid while leaving seeds behind

Freeze your mixture:

Either churn in an ice cream maker for 20-25 minutes or pour into a shallow dish and stir every 30 minutes until set

Let it firm up:

Transfer to a freezer-safe container and freeze for at least 2 hours before scooping

Serve and enjoy:

Scoop into bowls or cones and garnish with fresh mint leaves and whole raspberries if you're feeling fancy

Save

This recipe became my go-to after I realized how many store-bought sorbets are loaded with weird stabilizers and way too much sugar. Now I keep raspberries in the freezer year-round just in case someone drops by or I need a little pick-me-up after a long day.

Making It Without An Ice Cream Maker

The fork method takes patience but produces the same result without any special equipment. Just remember to set a timer on your phone because once you start checking it every 30 minutes those hours pass quickly. Your arm might get tired but the texture will be just as smooth.

Serving Suggestions

I love serving this in chilled bowls or even hollowed-out lemon halves for a dinner party. It works beautifully as a palate cleanser between courses especially after something rich. A splash of sparkling wine poured over the top transforms it into the most elegant dessert cocktail.

Storage Make-Ahead Tips

Sorbet keeps beautifully for up to a month in the freezer though I've never had it last that long. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals from forming.

• Double the batch because it disappears faster than you expect
• Let the container warm at room temp for exactly 5 minutes before serving
• Use a warm ice cream scoop dipped in hot water for perfect balls

Save

There is something so satisfying about transforming a handful of ingredients into something this refreshing. Hope this brings a little cool to your summer days.

Questions & Answers

→ How can I achieve a smoother texture?

Use a high-speed blender and strain the puree through a fine-mesh sieve to remove seeds and achieve a silky consistency.

→ What can I use if I don’t have an ice cream maker?

Pour the mixture into a shallow dish and freeze. Stir vigorously every 30 minutes until it sets, about 3 to 4 hours.

→ Can I adjust the sweetness in the sorbet?

Yes, you can substitute part of the granulated sugar with agave syrup or honey if preferred, keeping in mind dietary restrictions.

→ What does the lemon juice add to the sorbet?

Lemon juice adds brightness and balances the natural tartness of raspberries, enhancing overall flavor complexity.

→ How should I store the sorbet after preparation?

Store the sorbet in a freezer-safe container and freeze for at least 2 hours to firm up before serving.