Ice Cream
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Raspberry Mint Sorbet–Day 11: Ice Cream Marathon

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

  • 3 tbsp. mint leaves
  • 3/4 c. sugar
  • 12 oz bag frozen raspberries 
  1. Muddle the mint leaves and sugar in a small saucepan to breakdown the leaves. 
  2. Add 3/4 c. water and bring to a simmer.  Cook for 3-4 minutes until all sugar is dissolved.
  3. Remove the pan from the heat and let the mint simple syrup cool to room temperature.
  4. Put the raspberries in a blender and add the simple syrup.  Blend until all the fruit is processed and the mixture is smooth.
  5. Transfer to a container and freeze until set.

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Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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