Pink Raspberry Lemonade Mint

The first time I made this sorbet was during a heatwave when my kitchen felt like an oven and I refused to turn on the oven. I'd picked up too many raspberries at the farmers market, purely because they smelled incredible, and lemonade was the only thing sounding decent. Something about the combination happened by happy accident, and suddenly I had the most shockingly pink, cooling dessert sitting in my freezer. Now it's become my go-to when I want something that feels fancy but requires almost zero effort.

Last summer I served this at a backyard dinner party, and honestly, I was nervous it would be too simple. My friend Sarah took one bite, stopped mid conversation, and literally said wait, what is this. We ended up sitting around the table way longer than planned, just eating sorbet and talking, because something about that tart, cold brightness makes people linger. It's become the thing everyone asks for when they come over now.

Ingredients

• Fresh or frozen raspberries: 2 cups (250 g) because frozen actually work perfectly here and you can make this year round
• Freshly squeezed lemon juice: 1 cup (240 ml) from about 4 to 5 lemons, bottled juice just won't give you that bright, punchy flavor
• Lemon zest: 1 tablespoon grated, this little bit of oil from the peel adds so much depth
• Granulated sugar: 1 cup (200 g), I've tried reducing it but the texture really needs this exact amount
• Water: 1/2 cup (120 ml) for the simple syrup base
• Fresh mint leaves: 1/4 cup (10 g) plus extra for garnish, don't skip the steeping step
• Vodka: 1 tablespoon optional but keeps the sorbet from turning into a solid ice block

Instructions

Make the mint syrup:

Combine sugar and water in a small saucepan over medium heat, stir constantly until sugar completely dissolves, about 2 to 3 minutes. Remove from heat immediately, toss in mint leaves, and let it steep for exactly 10 minutes before straining out the leaves.

Blend the base:

Pour raspberries, lemon juice, lemon zest, and that mint infused syrup into your blender. Blend on high until completely smooth, about 30 seconds, scraping down sides once to make sure everything gets incorporated.

Strain for silkiness:

Pour the mixture through a fine mesh sieve set over a bowl, pressing firmly with a spoon to extract all the liquid while leaving the seeds behind. This step feels tedious but makes all the difference in texture.

Add optional vodka:

If using, stir in the vodka now, which prevents the sorbet from freezing rock hard and makes scooping so much easier later.

Freeze with patience:

Pour everything into a shallow freezer safe container, freeze for 4 hours total, stirring vigorously with a fork every hour to break up ice crystals. That hourly stir is what creates that perfect scoopable consistency.

Serve beautifully:

Scoop into chilled bowls and garnish with fresh mint leaves, maybe a lemon twist if you're feeling fancy. Serve immediately while it's still firm but yielding.

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My daughter helped me make this last weekend, and she was so proud of how pink it turned out. We ate it straight from the container with two spoons, standing in front of the freezer, because waiting for proper bowls felt impossible. Sometimes the best moments with food are the unplanned ones.

Making It Your Own

I've played around with different berries, and while strawberry is lovely, something about raspberry's natural tartness pairs perfectly with the lemon. Blackberry creates a stunning deep purple version, but you might want an extra tablespoon of sugar to balance the bitterness. The recipe is forgiving enough that you can experiment with whatever looks best at the market.

Serving Ideas

This shines as a palate cleanser between courses, especially after something rich or heavy. I love serving it in small coupe glasses with a single mint leaf, just enough to wake up your taste buds without filling you up. It's also unexpectedly perfect with shortbread cookies or those thin buttery crackers that make everything feel fancy.

Storage And Timing

The sorbet keeps beautifully for up to two weeks in the freezer, though honestly, it never lasts that long in my house. Let it sit on the counter for about 5 minutes before scooping if it's been frozen longer than a day. Planning ahead becomes second nature once you realize how having this on hand transforms an ordinary Tuesday dessert into something special.

• Make the base the night before and freeze while you sleep
• Double the batch if you're hosting more than four people
• Keep fresh mint growing in a pot on your windowsill for constant garnish

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There's something magical about serving food this vibrant and refreshing, watching people's faces light up with that first cold, tart, sweet spoonful. Hope this becomes your summer go to too.

Recipe Questions & Answers

→ How do I achieve a smooth texture?

Blending the ingredients until smooth and straining through a fine sieve removes seeds, resulting in a silky texture.

→ Can I substitute lemon juice?

Yes, lime juice can be used for a subtle citrus twist that complements the raspberries and mint.

→ What is the purpose of vodka in the mix?

Vodka helps prevent the icy mixture from freezing too hard, keeping the sorbet scoopable.

→ How long should I freeze the mixture?

Freeze for about four hours, stirring every hour to break up ice crystals for a smooth consistency.

→ Is fresh mint necessary?

Fresh mint leaves infused into the syrup add a subtle herbal note, enhancing the overall flavor balance.

→ What tools are needed for preparation?

A saucepan for syrup, blender or processor for blending, fine-mesh sieve for straining, and a freezer-safe container for freezing.