Pink Raspberry Lemonade Mint (Print)
A refreshing blend of raspberries and lemonade with fresh mint for a cool, vibrant treat.
# What You Need:
→ Fruit & Juice
01 - 2 cups fresh or frozen raspberries
02 - 1 cup freshly squeezed lemon juice (about 4-5 lemons)
03 - 1 tablespoon finely grated lemon zest
→ Sweetener
04 - 1 cup granulated sugar
05 - 1/2 cup water
→ Herbs
06 - 1/4 cup fresh mint leaves, plus extra for garnish
→ Optional
07 - 1 tablespoon vodka (improves texture)
# How To Make It:
01 - Combine sugar and water in a small saucepan over medium heat. Stir constantly until sugar completely dissolves, approximately 2-3 minutes. Remove from heat, add mint leaves, and let steep for 10 minutes. Strain syrup to remove mint leaves.
02 - Combine raspberries, lemon juice, lemon zest, and mint-infused syrup in a blender or food processor. Blend until completely smooth, scraping down sides as needed.
03 - Pour blended mixture through a fine-mesh sieve into a clean bowl, pressing firmly with a spoon to extract maximum liquid while removing raspberry seeds.
04 - If using, stir vodka into strained mixture. This ingredient helps prevent the sorbet from freezing too hard and improves scoopability.
05 - Transfer mixture to a shallow, freezer-safe container. Freeze for approximately 4 hours, stirring vigorously with a fork every hour to break up ice crystals until firm yet scoopable.
06 - Scoop sorbet into chilled bowls or dessert glasses. Garnish with fresh mint leaves and serve immediately while maintaining optimal texture.
# Expert Advice:
01 -
- It comes together in under twenty minutes but tastes like something from a fancy gelato shop
- The mint infusion is a tiny step that makes everyone ask what your secret ingredient is
- You can keep it in your freezer for weeks and it still tastes fresh
02 -
- Stirring every hour while freezing is annoying but absolutely crucial for the right texture
- Room temperature raspberries blend more smoothly than frozen ones if you have the choice
- The mixture tastes sweeter before freezing, so don't be tempted to add more sugar
03 -
- Chill your serving bowls in the freezer for 15 minutes before scooping
- A warm ice cream scoop dipped in hot water cuts through frozen sorbet like butter