Raspberry Mint Sorbet

Raspberry Sorbet is made with only five ingredients to create a refreshing treat that can be enjoyed all year long! Learn how to make sorbet with this easy sorbet recipe made with only five ingredients.

Two scoops of raspberry sorbet in a white bowl with mint leaves on the side and a raspberry sitting in front of the bowl.

A scoop of sorbet is the perfect way to cleanse the palate. It’s also the perfect refreshing dessert. Enjoy two scoops as a snack on a hot summer afternoon. Best of all, sorbet is made with only a few simple ingredients that you probably already have in your kitchen. It’s made with minimal ingredients and is easy to make too!

What is sorbet made of?

Sorbet is a frozen dessert made with sweetened liquid. It’s typically a combination of fruit, sweetener (like sugar or honey) and water. Sorbet can be made from any type of fruit.

Sorbet v Sherbet

What’s the difference between sorbet v sherbet? The main difference between sorbet and sherbet is the amount of dairy in each. Sorbet has no dairy, while sherbet has milk or cream. The milk or cream adds a bit of creamy texture to sherbet. Both contain very little fat, but sorbet is a great non-dairy and vegan option.

If you’re looking for sherbet, try our Pineapple Sherbet, just like a dole whip!

Three scoops of raspberry sorbet in a white bowl on a white table


  • If the sorbet isn’t frozen then it needs more chilling time. Continue churning in your ice cream maker or chill longer in the freezer.
  • Freeze the sorbet for at least 4 hours, until hardened.
  • Store in the freezer for up to a month. After a month, it will start to become too icy.
  • Let the sorbet softened for a few minutes on the counter before serving.
  • You can use less sugar but the sorbet will be much firmer. The sugar helps to keep the sorbet smooth.
  • To make the sorbet extra smooth, add 2 to 3 teaspoons of vodka to the sorbet mixture before freezing (stir to blend).
  • We love adding mint to sorbet because it elevates the flavor of the fruit and provides a fresh flavor.

Sorbet in an ice cream maker

Once you make the liquid sorbet mixture, chill in an ice cream maker according to the manufacturer’s instructions.

Sorbet without an ice cream maker

To make sorbet without an ice cream maker, pour the sorbet mixture into a shallow, freezer- safe container. Once frozen, break the sorbet mixture into chunks (using a fork or spoon), place in a food process and blend the mixture until it’s smooth. At that point, you can eat it or place it back into a freezer-safe container until you are ready to eat.

Other sorbet flavors

This refreshing dessert is easy to make with only a few ingredients. Kids and adults love it. Make a batch and try it yourself!

Two scoops of raspberry mint sorbet in a white bowl on a white table.

Raspberry Mint Sorbet

Yield: 8 servings
Chill Time: 2 hours 30 minutes
Total Time: 25 minutes
This sorbet is made with only five ingredients including raspberries to create a refreshing treat that can be enjoyed all year long!
5 from 8 votes


  • 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


  • 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.
  • 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.
  • 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.


  • Freeze for up to 3 months. 


Serving: 0g, Calories: 122kcal, Carbohydrates: 31g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 2mg, Potassium: 83mg, Fiber: 3g, Sugar: 27g, Vitamin A: 75IU, Vitamin C: 15.2mg, Calcium: 15mg, Iron: 0.4mg
Course: Dessert
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

11 comments on “Raspberry Mint Sorbet”

  1. do you think this would work with a sugar substitute such as stevia or Splenda?

  2. Love this recipe! We make it all summer long!

  3. I made this strawberry sorbet recipe and the result is very wonderful and it tastes very yummy… Thanks for the recipe.. What a good website for recipes.

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