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Raspberry Mint Sorbet is made with just five ingredients, creating a light and refreshing dessert you can enjoy anytime. It’s simple, delicious, and packed with fresh raspberry flavor.
This homemade sorbet blends fresh raspberries, mint, and a touch of citrus to create a refreshing dessert that’s perfect for hot summer days or as a light and fruity treat year-round. Whether you’re using an ice cream maker or making it by hand, this homemade sorbet delivers a smooth texture with a delicious balance of tart and sweet flavors.
What is Raspberry Mint Sorbet?
Sorbet is a frozen dessert made with a base of fruit juice or fruit puree, sweetened with sugar or a sugar-free sweetener. Unlike raspberry ice cream, sorbet does not contain any dairy, making it a great option for those who prefer a dairy-free and vegan-friendly dessert. The major difference between sorbet and sherbet is that sherbet includes a small amount of milk or cream, giving it a slightly creamy texture compared to the light, scoopable dessert quality of sorbet.
If you’re looking for sherbet, try our Pineapple Sherbet, just like a dole whip!
Why You’ll Love This Recipe
- Made with fresh fruit, it’s bursting with real raspberry flavor.
- Naturally dairy-free and vegan-friendly.
- The simple sugar syrup enhances the texture and sweetness.
- You can make it with or without an ice cream maker.
Ingredients You’ll Need
- Water – Acts as the base of the simple syrup, helping to evenly distribute the flavors.
- Sugar – Sweetens the sorbet while preventing it from becoming too icy.
- Spearmint Leaves – Adds a fresh, cooling flavor that enhances the raspberry’s natural sweetness.
- Fresh Raspberries – Provide the sorbet’s vibrant color and tart, juicy flavor.
How to Make Raspberry Mint Sorbet
Step 1: Make the Simple Syrup
In a medium saucepan over medium heat, combine the water, sugar, and mint. Stir occasionally until the sugar dissolves (do not let it boil). Remove from heat, cover, and let the mixture steep at room temperature for 30 minutes. Once cooled, strain through a fine mesh sieve, discarding the mint leaves, and refrigerate until chilled.
Step 2: Prepare the Raspberry Mixture
In a high-speed blender or food processor, blend the fresh raspberries and lemon juice until smooth. Strain ¾ of the raspberry purée through a fine mesh strainer to remove seeds. Combine the strained and unstrained purées and refrigerate until cold.
Step 3: Combine & Freeze
Mix the chilled mint syrup with the raspberry mixture in a medium bowl. If using an ice cream maker, churn the raspberry sorbet mixture according to the manufacturer’s instructions, then transfer to a freezer-safe container and freeze until firm (about 4 hours). If making sorbet without an ice cream machine, see below.
Making Sorbet Without an Ice Cream Maker
To make this simple raspberry sorbet without an ice cream maker, pour the raspberry mixture into a shallow container (like a loaf pan). Freeze for about 1 hour, then stir with a fork to break up ice crystals. Repeat every 30 minutes for 2-3 hours until you achieve a smooth texture.
Recipe and Storage Tips
- If the sorbet is too firm, let it sit at room temperature for a few minutes before scooping.
- Adding 2-3 teaspoons of vodka to the mixture before freezing can help prevent ice crystals, making it easier to scoop.
- Reduce the cup of sugar slightly for a more tart flavor, but keep in mind that sugar helps achieve a scoopable texture.
- Store sorbet in an airtight, freezer-safe container to prevent freezer burn.
- Keep at a consistent temperature of 0°F (-18°C) for the best texture.
- Eat within 3 months for optimal freshness and flavor.
Other sorbet flavors
Have you tried this Raspberry Mint Sorbet recipe? Leave a rating and review at the end of the post to let us know what you think!
Raspberry Mint Sorbet
Ingredients
- 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
Instructions
- 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.
Notes
- If the sorbet is too firm, let it sit at room temperature for a few minutes before scooping.
- Store sorbet in an airtight, freezer-safe container to prevent freezer burn.
- Keep at a consistent temperature of 0°F (-18°C) for the best texture.
- Eat within 3 months for optimal freshness and flavor.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2013. It was updated in February 2025 with photos and tips.
do you think this would work with a sugar substitute such as stevia or Splenda?
I haven’t tried this recipe with stevia or splenda, but it should work. If you try it, let me know how it turns out. Enjoy!
Love this recipe! We make it all summer long!
So glad you love it. Thanks for the feedback!
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.
I love homemade sorbet and the flavors in this one are just perfect for this time of year!
I love how refreshing and light this sounds! Can’t wait to try all of your flavor combinations.
Such a beautiful color and texture! So perfect for summer. I have tons of mint in the backyard. This is a great way to put it to use.
Love the pairing of lemon and berries. This is perfect for summer!
Is it possible to make this with a sugar substitute?
Hi, Tammy! I did not test this recipe with a sugar substitute but let me know how it turns out if you decide to try it.