Description
A refreshing and vibrant Raspberry Sorbet infused with fresh mint, perfect as a light, dairy-free dessert for warm days. This vegan and gluten-free recipe combines fresh or frozen raspberries with a homemade simple syrup and lemon juice, churned into a smooth sorbet that’s bursting with natural fruit flavor and a hint of mint.
Ingredients
Scale
Ingredients
- 4 cups fresh or frozen raspberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh mint leaves
- Fresh mint sprigs, for garnish (optional)
Instructions
- Make the Simple Syrup: In a small saucepan, combine the sugar and water over medium heat. Stir continuously until the sugar is fully dissolved, then remove the saucepan from heat and allow the syrup to cool to room temperature.
- Blend the Sorbet Base: In a blender or food processor, combine the raspberries, fresh lemon juice, and the cooled simple syrup. Blend the mixture until it becomes smooth and uniform.
- Strain the Mixture: Pour the blended mixture through a fine mesh sieve to remove seeds for a smoother texture, using a spatula to press the puree through.
- Add the Mint: Stir the finely chopped fresh mint leaves into the strained puree to infuse the sorbet with a fresh minty flavor.
- Churn the Sorbet: Pour the mixture into an ice cream maker and churn following the manufacturer’s instructions, typically until it reaches a soft sorbet consistency.
- Freeze to Firm Up: Transfer the churned sorbet into an airtight container and freeze for at least 2 hours to allow it to firm up to the perfect scoopable texture.
- Serve: Scoop the sorbet into bowls or dessert cups and garnish with fresh mint sprigs if desired before serving.
Notes
- If you don’t have an ice cream maker, pour the strained sorbet mixture into a shallow dish and place in the freezer.
- Stir the mixture every 30 minutes for about 2 to 3 hours until it becomes smooth and scoopable, mimicking the churning process.
- Use either fresh or frozen raspberries depending on availability; frozen raspberries should be thawed before blending.
- Adjust sweetness by modifying the sugar amount if your raspberries are particularly tart.
