Pink Raspberry Lemonade Sorbet (Printable)
A vibrant, tart sorbet featuring raspberries, lemon, and a hint of mint for a refreshing finish.
# What You'll 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. Heat over medium heat, stirring constantly until sugar completely dissolves, approximately 2-3 minutes. Remove from heat, add mint leaves, and let steep for 10 minutes. Strain mixture, discarding the mint leaves.
02 - Place raspberries, lemon juice, lemon zest, and mint-infused syrup in a blender or food processor. Blend until completely smooth and uniform in texture.
03 - Pour blended mixture through a fine-mesh sieve into a clean container, pressing with a spoon to extract all liquid while removing raspberry seeds for a smoother consistency.
04 - If using, stir in vodka to help maintain a scoopable texture after freezing. Mix thoroughly to incorporate evenly.
05 - Transfer mixture to a shallow, freezer-safe container. Freeze for approximately 4 hours, stirring every hour with a fork to break up ice crystals until firm and scoopable.
06 - Scoop into serving bowls and garnish with fresh mint leaves. Serve immediately while frozen for best texture.
# Expert Advice:
01 -
- The tart raspberry brightness cuts through humidity like nothing else
- Ready in under 20 minutes of active time, then your freezer does all the work
02 -
- The hourly stirring is tedious but crucial—without it, you'll end up with one icy block instead of scoopable sorbet
- A shallow container freezes faster and more evenly than a deep one
03 -
- Chill your serving bowls in the freezer for 10 minutes before scooping—the sorbet holds its shape much longer
- If you forget to stir hourly, let the block thaw for 15 minutes then reblend before refreezing