Raspberry Mint Sorbet

Raspberry Mint Sorbet

Inspiration for meals and desserts often comes from a variety of sources – magazines, cookbooks, blogs, family, friends and even professional chefs. Sometimes, when I try something new that I end up loving, I’m inspired to completely recreate the dish. A few weeks ago, I mentioned a raspberry mint sorbet I ordered at one of my favorite local restaurants. Everything on their menu is made fresh daily and uses local ingredients whenever possible. I’ve found inspiration for quite a few of the meals I make at home from their menu. It is also one of the only restaurants in town where I will frequently order dessert. As soon as I tried the raspberry mint sorbet, I knew that I needed to find a way to recreate it.

Mint is a difficult ingredient to use because it can easily over power other ingredients or change the entire balance of a dish. I find that mint works well when combined with only one other key flavor, such as chocolate or berries. This raspberry mint sorbet has the perfect combination of both raspberries and mint to create a light, sweet and refreshing dessert.

Raspberry Mint Sorbet

I use about a handful of fresh spearmint leaves from my garden. The leaves are added to the water and sugar to create a simple mint-syrup mixture before combining with the raspberry puree.

Raspberry Mint Sorbet

Yields about 1 quart

Raspberry Mint Sorbet
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  • 1 cup water
  • 1 cup sugar
  • ¼ cup roughly chopped spearmint leaves
  • 3 cups fresh raspberries
  • ¼ cup freshly squeezed lemon juice (from about 2 lemons)


  1. In a medium saucepan over medium heat, warm the water, sugar, and mint. Whisk occasionally until the sugar is dissolved and remove from heat before the mixture starts to boil. Cover the pan and allow the mixture to steep at room temperature for 30 minutes. Once at room temperature, chill the mixture thoroughly in the refrigerator.
  2. In a blender or food processor, puree the raspberries and the lemon juice until smooth. Strain ¾ of the raspberry puree through a mesh sieve, pressing down on the raspberries to extract as much liquid as possible. Discard the seeds. Combine the strained and unstrained purees and chill in the refrigerator.
  3. Once the mint syrup is thoroughly chilled, strain through a mesh sieve and discard the contents of the sieve. Combine the strained mint syrup and the raspberry puree in a medium bowl. Pour the raspberry and mint mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

adapted from Four and Twenty Blackberries, as originally from Molly Moon’s Handmade Ice Cream