Raspberry Mint Sorbet

🧂 Ingredients

• 500 g raspberries

  (~4 cups) plus a few extra to garnish
• 200 g granulated sugar

  (~1 cup)
• 3/4 cup water
• 2 tbsp fresh lemon juice
• 5 g mint

  (about 2 loose tablespoons) plus a few leaves to garnish

Instructions

• 1 Combine the raspberries and sugar in a large, non-reactive bowl and let stand in
  the fridge overnight. If you're pressed for time, simply combine the ingredients
  and let stand on the counter for about 30 minutes.
• 2 Place the fruit/sugar mixture and the remaining ingredients in a blender and
  puree until smooth. If your blender isn't particularly powerful, you might want
  to pre-mince the mint.
• 3 Pour and press the mixture through a mesh or fine strainer in order to extract
  most of the seeds (I let a few get through because I like them - use a fairly
  fine strainer if you don't want any). Discard the seeds.
• 4 Chill the sorbet mixture in the refrigerator for at least 2 hours.
• 5 Add the cold sorbet mixture to an ice cream maker and freeze following the
  instructions for your particular ice cream maker.
• 6 Place the finished sorbet in the freezer. For a softer, looser sorbet, leave for
  about 1 hour. For a firmly frozen sorbet, leave for 4-5 hours or overnight.
• 7 If you want to make granita or you don't have an ice cream maker, you can simply
  pour the mixture into a large, flat container (something that will give you a
  large surface area to work with) and place it in the freezer. Remove the mixture
  from the freezer ever 30 minutes or so and use a fork to fluff and break up the
  ice crystals. Work quickly and return the mixture to the freezer when you
  finish. The granita is finished when it's frozen through with small ice crystals
  and plenty of incorporated air. If you wait too long the mixture freezes solid,
  you can allow it to melt (partially or completely) and start over.

Nutrition Info