Whether it be chocolate peanut butter, apple cinnamon, salted caramel, or strawberry rhubarb, I love flavor combinations. Now, it's time to add raspberry mint to the list of flavors that taste amazing together.
The raspberries add color, taste, and a little texture to this sorbet while the mint adds a whole new dimension that is new and refreshing. This sorbet is the perfect treat for an unreasonably hot summer day or just because since it is so delicious.
First, you start out with the mint component of this sorbet.
They smell wonderful!
Combine the sugar, water, and chopped leaves in a medium saucepan.
Whisk, whisk, whisk just before the mixture comes to a boil and then remove from heat.
Place in a shallow bowl and refrigerate until completely chilled.
You will need 1/4 cup of freshly squeezed lemon juice. I used 2 whole lemons and then just a squeeze of the third one.
Place the lemon juice along with the raspberries in a food processor,
and process until all the raspberries are pureed.
Then, take half of the raspberry puree and strain it through a fine mesh sieve.
Once the mint mixture has chilled, remove from the refrigerator and strain through a fine mesh sieve.
Then, combine the chilled raspberry puree mixture and the strained mint mixture. Allow this great mixture to chill in the refrigerator once more.
Once chilled, freeze the mixture in an ice cream maker according to manufacturer's instructions. Then, place in the freezer and allow to freeze for at least 4 hours.
And you have a great break on a hot day.
Raspberry Mint Sorbet
makes 1-1 1/2 quarts
from Molly Moon's Handmade Ice Cream
1 cup water
2 cups sugar
1/2 cup roughly chopped spearmint leaves
3 cups fresh raspberries
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
Place the water, sugar, and mint in a heavy, medium saucepan over medium heat. Whisk occasionally until all of the sugar is dissolved and remove from heat before the mixture comes to a boil. Cover the pan and allow the mixture to steep at room temperature for 30 minutes. Pour this mixture into a shallow bowl and refrigerator for about 1 hour, until completely chilled.
While the mixture is chilling, completely puree the raspberries with the lemon juice in a food processor or blender. Strain half of this raspberry puree through a fine mesh sieve and discard the contents of the sieve. Combine the strained and unstrained purees and allow to chill in the refrigerator.
Once the mint syrup is thoroughly chilled, strain through a fine mesh sieve and discard the contents of the sieve. Then, combine the strained mint syrup and the raspberry puree in a medium bowl. Pour this mint and raspberry mixture into an ice cream maker and freeze according to the manufacturer's instructions. Place the sorbet in an airtight glass or plastic container, cover, and place in the freezer until sorbet is firm, at least 4 hours.