For sunny outdoor entertaining, we always advise serving a simple cold dessert to keep your guests cool. 😎🪭
Presented in a champagne coupe or martini glass and garnished with mint, this refreshing Raspberry Sorbet dessert is the perfect palate cleanser to close out your meal.
RASPBERRY SORBET
yield: makes 2 cups • prep time: 20 minutes + 2 hours to chill • cook time: 5 minutes
Ingredients
MINT SIMPLE SYRUP
½ cup granulated sugar
8 mint leaves
SORBET
3 cups frozen raspberries
1 Tbsp honey
½ lemon, zest and juice of ⅓ cup mint simple syrup Mint leaves, for garnish Fresh raspberries, for garnish
Method
FOR THE SIMPLE SYRUP
In a small saucepan over medium-high heat, bring ½ cup of water, the sugar, and mint leaves to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sugar is fully dissolved, 5 minutes. Remove from the heat and allow to cool completely. Strain the syrup into an airtight container and discard the mint leaves. Refrigerate for up to 1 week.
FOR THE SORBET
Place the raspberries, honey, lemon zest and juice in a food processor fitted with a steel blade. Pulse just until the raspberries are broken into small pieces.
With the food processor running, pour the simple syrup in a slow, continuous stream until the mixture is fully blended. Add warm water, 1 Tbsp, if necessary, to achieve a creamy texture.
Freeze in a freezer-safe, airtight container for at least 2 hours, or overnight.
Serve in a champagne coupe or martini glass. Garnish with mint and fresh raspberries.
It is super easy to make and it can be prepared a few days in advance and kept in the freezer until ready to serve.