Description
Indulge in the refreshing taste of homemade Raspberry Sorbet with a hint of fresh mint. This dairy-free dessert is perfect for hot summer days and is a delightful treat for vegans and those on a gluten-free diet.
Ingredients
Scale
Raspberry Sorbet:
- 4 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- ¾ cup water
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh mint leaves
Garnish:
- Fresh mint sprigs for garnish (optional)
Instructions
- Prepare the Syrup: In a small saucepan, combine sugar and water. Simmer over medium heat until sugar dissolves. Let it cool.
- Blend the Ingredients: In a blender, combine raspberries, syrup, lemon juice, and mint. Blend until smooth.
- Strain and Churn: Strain the mixture if desired, then churn in an ice cream maker for 20–25 minutes.
- Freeze: Transfer sorbet to a container and freeze for at least 2 hours.
- Serve: Scoop and garnish with mint sprigs.
Notes
- If you don’t have an ice cream maker, freeze the mixture in a dish, stirring every 30 minutes until set.
- Substitute honey for sugar as a natural sweetener.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 110
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
