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.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Churned or manual freezing
- Cuisine: American / Fruit Dessert
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 25g
- Sodium: 2mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
