Today’s recipe is very fitting.
It’s quick (I’m posting this late).
And it’s perfect for a hot summer day (it was stifling here today).
With only three ingredients, I can’t think of a easier dessert.
Which is convenient since today was a very busy day.
A cup of raspberry mint sorbet is calling my name so here you go!
{Raspberry Mint Sorbet}
Makes 1/2 Quart
Ingredients
- 3 tbsp. mint leaves
- 3/4 c. sugar
- 12 oz bag frozen raspberries
- Muddle the mint leaves and sugar in a small saucepan to breakdown the leaves.
- Add 3/4 c. water and bring to a simmer. Cook for 3-4 minutes until all sugar is dissolved.
- Remove the pan from the heat and let the mint simple syrup cool to room temperature.
- Put the raspberries in a blender and add the simple syrup. Blend until all the fruit is processed and the mixture is smooth.
- Transfer to a container and freeze until set.
