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Ingredients
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Sorbet Base
To Serve
Method
Sorbet Base
Make Simple Syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Heat over medium, stirring occasionally, just until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat and let cool to room temperature (about 15–20 minutes).
Prepare Raspberries
If using frozen raspberries, thaw until just soft. Place 4 cups raspberries in a blender or food processor.
Blend and Strain
Add the cooled simple syrup, 2 tablespoons fresh lemon juice, and a pinch of fine sea salt to the raspberries. Puree until smooth (about 30–60 seconds). Pour the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible and to remove seeds. Discard seeds left in the sieve.
Chill the Mixture
Taste the strained puree and adjust sweetness or acidity if desired (add up to 1 tablespoon lemon juice or up to 2 tablespoons simple syrup). Cover and refrigerate the mixture until thoroughly chilled, at least 1 hour (can chill up to 4 hours).
Churn
Pour the chilled raspberry mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency (typically 20–30 minutes).
Freeze Firm
Transfer the churned sorbet to an airtight container, smooth the top, press a piece of parchment directly onto the surface to prevent ice crystals, and freeze until firm, at least 2–4 hours (overnight for best texture).
To Serve
Remove the sorbet from the freezer about 5–10 minutes before serving to soften slightly for easy scooping.
Scoop sorbet into chilled bowls or glasses. Garnish with a spoonful of mixed fresh berries (about 1 cup divided among servings) and 1–2 fresh mint leaves per serving, if using.
Serve immediately. Store any leftover sorbet in the freezer for up to 2 weeks; let sit at room temperature for 5–10 minutes before scooping.