Raspberry Mint Sorbet
Raspberry Mint Sorbet could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 2 and costs $3.09 per serving. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 488 calories. 735 people were glad they tried this recipe. This recipe from Spoonful of Flavor requires bay leaves, lemon juice, raspberries, and water. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 62%, this dish is good. Blackcurrant & mint sorbet, Lemon Mint Sorbet, and Pomegranate and Mint Sorbet are very similar to this recipe.
Servings: 2
Ingredients:
¼ cup roughly chopped spearmint leaves
¼ cup freshly squeezed lemon juice (from about 2 lemons)
3 cups fresh raspberries
1 cup sugar
1 cup water
Equipment:
sauce pan
food processor
blender
sieve
whisk
frying pan
bowl
ice cream machine
Cooking instruction summary:
In a medium saucepan over medium heat, warm the water, sugar, and mint. Whisk occasionally until the sugar is dissolved and remove from heat before the mixture starts to boil. Cover the pan and allow the mixture to steep at room temperature for 30 minutes. Once at room temperature, chill the mixture thoroughly in the refrigerator.In a blender or food processor, puree the raspberries and the lemon juice until smooth. Strain ¾ of the raspberry puree through a mesh sieve, pressing down on the raspberries to extract as much liquid as possible. Discard the seeds. Combine the strained and unstrained purees and chill in the refrigerator.Once the mint syrup is thoroughly chilled, strain through a mesh sieve and discard the contents of the sieve. Combine the strained mint syrup and the raspberry puree in a medium bowl. Pour the raspberry and mint mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Step by step:
1. In a medium saucepan over medium heat, warm the water, sugar, and mint.
2. Whisk occasionally until the sugar is dissolved and remove from heat before the mixture starts to boil. Cover the pan and allow the mixture to steep at room temperature for 30 minutes. Once at room temperature, chill the mixture thoroughly in the refrigerator.In a blender or food processor, puree the raspberries and the lemon juice until smooth. Strain ¾ of the raspberry puree through a mesh sieve, pressing down on the raspberries to extract as much liquid as possible. Discard the seeds.
3. Combine the strained and unstrained purees and chill in the refrigerator.Once the mint syrup is thoroughly chilled, strain through a mesh sieve and discard the contents of the sieve.
4. Combine the strained mint syrup and the raspberry puree in a medium bowl.
5. Pour the raspberry and mint mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Nutrition Information:
covered percent of daily need
