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

Raspberry Mint Sorbet

Yield: 8 servings
Chill Time: 2 hrs 30 mins
Total Time: 25 mins
This sorbet is made with only five ingredients including raspberries to create a refreshing treat that can be enjoyed all year long!
5 from 6 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
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