Pink Raspberry Lemonade Sorbet

The summer I discovered my freezer could become my best friend was the summer my air conditioning broke during a heatwave. Desperate for something cooling, I threw raspberries, lemon juice, and mint into a blender without measuring anything. That impromptu experiment became this sorbet, and I've kept a stash in my freezer ever since.

Last July, I served this at a backyard barbecue when the temperature hit ninety degrees. My friend Sarah took one bite, closed her eyes, and asked if I could make it for her wedding reception. Now it's my go-to dessert whenever I need something that feels fancy but requires zero oven time.

Ingredients

• Fresh or frozen raspberries: Frozen ones work perfectly here and often pack more flavor since they're picked at peak ripeness
• Freshly squeezed lemon juice: Bottled juice lacks the bright acidity that makes this sorbet sing through the sugar
• Lemon zest: This is where the essential oils live, so don't skip it or you'll miss that aromatic finish
• Granulated sugar: Dissolving it first ensures your sorbet won't have any gritty texture
• Fresh mint leaves: Steeping them in the simple syrup infuses gentle herbal notes without overwhelming the fruit
• Vodka: Just a tablespoon keeps the sorbet from freezing rock-hard, but it's completely optional

Instructions

Make the mint syrup:

Combine sugar and water in a small saucepan over medium heat, stirring until the sugar completely dissolves and the liquid turns clear. Remove from heat, add mint leaves, and let them steep for 10 minutes before straining out the leaves and cooling slightly.

Blend the base:

Puree raspberries, lemon juice, lemon zest, and your mint-infused syrup until completely smooth, about 30 seconds.

Strain for silkiness:

Press the mixture through a fine-mesh sieve with a spatula, discarding the seeds that catch behind.

Add the vodka if using:

Stir in the vodka now—it won't affect the taste, just the final texture.

Freeze with attention:

Pour into a shallow container and freeze for 4 hours, dragging a fork through the mixture every hour to break up ice crystals.

Serve it up:

Let the sorbet sit at room temperature for 5 minutes before scoaping into chilled bowls, topped with fresh mint.

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My three-year-old nephew calls this pink snow and insists on eating it with both a spoon and his fingers. Watching his face light up with that first tangy, cold bite reminds me why simple desserts often become the most memorable ones.

Making It Ahead

This sorbet keeps beautifully for up to two weeks in the freezer, which means I can make a batch on Sunday and still be serving it the following weekend. Just cover the surface directly with parchment paper before sealing to prevent freezer burn.

Serving Ideas

I've found this works beautifully as a palate cleanser between courses at dinner parties—small scoops in chilled shot glasses feel elegant and refreshing. It also pairs surprisingly well with shortbread cookies or a slice of almond cake.

Flavor Variations

Sometimes I swap half the raspberries for blackberries when I want something darker and moodier. The technique stays exactly the same, but you get this gorgeous deep purple sorbet that feels a bit more autumnal.

• Try replacing lemon with lime for a totally different bright profile
• Add a teaspoon of grated ginger to the syrup for gentle warmth
• Mix in fresh basil instead of mint if you want something more savory

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There's something about the intense pink color and the way it catches the light that makes even a Tuesday night feel special. I hope this becomes your summer secret weapon too.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well and can be used directly without thawing for convenience and year-round availability.

→ What does vodka do in the sorbet?

Adding vodka helps prevent the sorbet from freezing too hard, making it easier to scoop without altering the flavor significantly.

→ How can I make the sorbet seedless?

Strain the blended mixture through a fine-mesh sieve to remove raspberry seeds before freezing for a smoother texture.

→ Is it possible to substitute lemon juice?

Lime juice can be used instead of lemon for a slightly different citrus note, offering a fresh twist on the flavor.

→ How long should I stir the sorbet while freezing?

Stir the sorbet every hour during freezing to break up ice crystals and ensure a smooth, scoopable consistency, typically for about 4 hours.