Raspberry Mint Sorbet

by Eddy Van Damme on March 19, 2012

Simple desserts do not necessarily translate into boring. A minimal composition of raspberry mint sorbet sandwiched between thin sheets of cocoa nib topped chocolate is an example of such.

For most sorbets I recommend a combination of sugars such as invert sugar, glucose and granulated sugar. Invert sugar and glucose along with pectin (or other stabilizing product) will control crystallization and provide a smoother product with a very good mouth feel.  Stabilizers are especially helpful when sorbet is stored in freezers which do not maintain a steady temperature.


Raspberry Mint Sorbet


15 oz Water 450 g
7 oz Granulated sugar 210 g
0.33 oz Apple pectin 10 g
4 oz glucose 120 g
1oz Invert sugar 30 g
0.33 oz Mint extract 10 g
2 lb 3 oz Raspberry puree 1000 g


  1. Pour water in saucepan. Thoroughly combine granulated sugar with pectin. Add to water, add glucose. Whisk to boil.
  2. Allow to cool and preferably allow maturing for 4 hours (or several days) in a refrigerator before adding fruit puree.
  3. Add invert sugar, mint extract and fruit puree.
  4. Churn in ice cream machine. If working with a semi commercial ice cream machine ensure that the machine is not over filled, that it has been well pre-chilled and that the sorbet mixture is very cold when adding to machine.  This will ensure fast churning and thus resulting in a very smooth texture. (The longer the sorbet is being churned the larger the ice crystals will be)


17 comments on “Raspberry Mint Sorbet

  1. Niah Clark on said:

    Where do find the Apple pectin?

  2. Hilary Adams on said:

    Looks so good!

    You have listed mint extract. Is a mint oil substitution recommended at all? Or would the oil change the texture?

    Also, there is a huge gap between 4 hours and several days! Which is your personal preference? And what would be the absolute longest period of time you would recommend leaving it to mature, keeping it’s safety in mind?

    Thanks, Chef! ;0)

  3. Linda Elder on said:

    Chef Eddy could i boil an apple t;o get the pectin out of it or is a there a better substance out here in the states?

  4. Savanna Cunningham on said:

    can u find invert sugar at local grocery store ?

  5. Niyah Richardson on said:

    Is there an easier or faster way to cool it, without waiting so long? Maybe 2 hours or less.
    Also, if we dont have an ice cream machine what can be used as a substitution for churning?

  6. Eddy Van Damme on said:

    Hi Hilary,
    Your question slipped through my fingers…sorry!

    Certainly you can use mint oil. Start by adding a small amount and work your way up, this way you will prevent making raspberry toothpaste! I churn when the mixture has matured between 12-24 hours.
    My best!

  7. Roslen Hamiltion on said:

    I enjoy rapberries but Im not too found of mint, is there another substitution that won’t over power the raspberry puree?

  8. Trish on said:

    Thank you for the recipe. Can’t wait to try.

  9. John Cantu on said:

    I like how a litte bit of chocolate can make the sorbet a diffrant look

  10. jessica raymond on said:

    this seems like a tasty way to cleanse your palette after any meal.

  11. Joetta Mackson on said:

    I feel like im travling again!


  13. kimberly watson on said:

    I halved the recipe because raspberries are expensive but It was soooo good. The sorbet was bursting with raspberry mint and flavor. It was a little tangy but to pair it with a chocolate and mint It is excellent on it’s . It is the best thing our ice cream maker has made to date.

  14. Peter Tham on said:

    A beautifully thought plated dessert… bright red & chocolate, this could be a Valentine’s Day dessert, its sexy & not too heavy!

  15. Nereida Rios on said:

    Would the Kitchen Aid ice cream attachment be good to make this sorbet in? Also in what classes would we be making sorbets or gelato, im really interested in making these desserts instead of buying them from the store

  16. Mary Lorraine Matiling on said:

    Gorgeous presentation Chef! It always intrigues me how desserts, or food in general, can be presented and manipulated in so many ways. The possibilites are endless!

  17. How do you have it in this cube/rectangle form?

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