I love making this Raspberry Mint Sorbet when I want a dessert that feels light, refreshing, and full of natural fruit flavor. The bright tartness of raspberries paired with fresh mint and citrus creates a clean and cooling treat that never feels heavy. I enjoy how simple the recipe is, using just a few ingredients to create a smooth and vibrant sorbet that works beautifully any time of year.
Why You’ll Love This Recipe
I like this recipe because it focuses on fresh, real ingredients without any dairy. I appreciate how refreshing the mint is without overpowering the raspberries. I also enjoy that the texture turns out smooth and scoopable, whether I use an ice cream maker or make it by hand. It’s an easy dessert that still feels special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup water
1 cup sugar
¼ cup roughly chopped spearmint leaves
3 cups fresh raspberries
¼ cup freshly squeezed lemon juice
Directions
I begin by preparing the mint syrup. In a medium saucepan over medium heat, I combine the water, sugar, and spearmint leaves. I stir occasionally until the sugar is fully dissolved, making sure the mixture does not boil. Once dissolved, I remove it from the heat, cover the pan, and let it steep at room temperature for about 30 minutes. After steeping, I strain out the mint leaves and place the syrup in the refrigerator until completely chilled.
While the syrup chills, I prepare the raspberries. I blend the fresh raspberries with the lemon juice until smooth. I strain about three-quarters of the purée through a fine mesh sieve to remove most of the seeds, then mix it back with the remaining purée. I chill this mixture as well so everything is cold before freezing.
Once both mixtures are well chilled, I combine the mint syrup and raspberry purée in a bowl. If I’m using an ice cream maker, I churn the mixture according to the manufacturer’s instructions, then transfer it to a freezer-safe container and freeze until firm. If I’m not using a machine, I pour the mixture into a shallow container, freeze it, and stir every 30 minutes until the texture is smooth and evenly frozen.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time is approximately 15 minutes.
Chilling time is about 1 hour.
Churning and freezing take around 4 hours total.
Overall, I plan for about 5½ hours from start to finish, with minimal hands-on time.
Variations
I sometimes adjust the balance by using a little more or less sugar depending on how sweet the raspberries are. I also enjoy experimenting with other herbs, like basil, for a different flavor profile. Swapping part of the raspberries with strawberries can create a slightly sweeter variation.
Storage/Reheating
I store the sorbet in an airtight, freezer-safe container to maintain the best texture. If it becomes too firm, I let it sit at room temperature for a few minutes before scooping. For the best flavor and freshness, I try to enjoy it within three months.
FAQs
Can I make this sorbet without an ice cream maker?
Yes, I freeze the mixture in a shallow container and stir it every 30 minutes until it becomes smooth and evenly frozen.
Why do I strain part of the raspberry purée?
I strain some of the purée to remove seeds while keeping enough pulp for body and flavor.
Can I use frozen raspberries?
I can use frozen raspberries, but I thaw them first and drain excess liquid to avoid an icy texture.
How do I know when the sorbet is ready to serve?
I know it’s ready when it’s firm but still easy to scoop after a few minutes at room temperature.
Can I reduce the sugar?
I can slightly reduce the sugar, but I keep in mind that sugar helps maintain a smooth, scoopable texture.
Conclusion
This Raspberry Mint Sorbet is one of my favorite homemade desserts because it’s simple, refreshing, and naturally vibrant. I enjoy how the flavors come together with minimal effort, making it perfect for casual treats or special occasions. It’s a recipe I return to whenever I want something light, fruity, and satisfying.
Refreshing Raspberry Mint Sorbet made with fresh raspberries, mint, and lemon juice. A light, dairy-free dessert perfect for warm days or a cooling treat any time of year.
Total Time:5 hours 30 minutes
Yield:6 servings
Ingredients
1 cup water
1 cup sugar
¼ cup roughly chopped spearmint leaves
3 cups fresh raspberries
¼ cup freshly squeezed lemon juice
Instructions
Prepare the mint syrup by combining water, sugar, and spearmint leaves in a medium saucepan over medium heat. Stir until sugar dissolves, then remove from heat, cover, and steep for 30 minutes. Strain out the mint leaves and refrigerate until chilled.
Blend the raspberries with lemon juice until smooth. Strain three-quarters of the purée through a fine mesh sieve and mix with the remaining purée. Chill the mixture.
Combine the chilled mint syrup and raspberry purée in a bowl.
If using an ice cream maker, churn according to the manufacturer’s instructions, then transfer to a freezer-safe container and freeze until firm. If not using a machine, pour the mixture into a shallow container, freeze, and stir every 30 minutes until smooth and evenly frozen.
Notes
Adjust sugar based on the sweetness of your raspberries.
Experiment with herbs like basil for a different flavor profile.
Substitute part of the raspberries with strawberries for a sweeter variation.
