Raspberry Mint 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.
*Updated May 2019*
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. We love using an ice cream maker to churn the sorbet but you can also make it without an ice cream maker. 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.
How to make raspberry sorbet
To make raspberry sorbet, combine water and sugar in a medium saucepan over medium heat. Add mint, as desired, for additional flavor. Whisk until the sugar is dissolved. Remove from the heat before the mixture boils. Cover the pan and allow the mixture to chill to room temperature for 30 minutes.
Puree raspberries and lemon juice in a blender or food processor. Strain 3/4 of the mixture through a mesh sieve and discard the seeds. Add to the remaining unstrained puree and chill.
Once chilled, strain the syrup through a sieve. Combine the syrup with the raspberry puree. Pour the mixture into an ice cream maker and freeze.
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.
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.
Tips for making raspberry sorbet
- 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.
A few of our favorite sorbet flavors are below.
- Raspberry Sorbet (scroll down for the full recipe)
- Mango Sorbet
- Meyer Lemon Sorbet
- Cantaloupe Sorbet
- Pina Colada Sorbet
- Strawberry Champagne Sorbet
- Watermelon Sorbet
Sorbet is a homemade treat that is easy to make with only a few ingredients. Kids and adults love this refreshing summer snack. Make a batch and try it yourself! Or try one of our other favorite sorbet and popsicle recipes.
Raspberry Mint Sorbet
- 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.
Nutrition InformationCalories: 122, Sodium: 2mg, Potassium: 83mg, Carbohydrates: 31g, Fiber: 3g, Sugar: 27g, Vitamin A: 1.5%, Vitamin C: 18.4%, Calcium: 1.5%, Iron: 2.1%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.