Lemon, Mint and Raspberry Sorbet – Vegan MoFo 2014

I always order sorbet instead of ice cream because it’s easier on my dairy hating stomach. Usually my favourite is lemon sorbet with a shot of vodka poured over it 🙂 but today I left out the vodka and instead added some fragrant mint and sweet raspberries.

I don’t know about you but I find after a meal I ALWAYS have room for a freezing cold pudding such as sorbet. It soothes the stuffed tummy and gives me energy again!

As you can see my sorbet came out a bit icy however the texture once in your mouth is very smooth so I didn’t mind. You can make it smoother by making it in an ice cream maker or by freezing it then blending it then freezing it again.

The flavours are sweet with a hint of sharpness from the lemon and freshness from the mint. I loved the bright colour from the raspberries and I felt it was then a nice surprise to have such a lemony flavour.

Serves 6

5 Lemons
1 Large bunch Mint leaves
1 Cup Boiling Water
3/4 Cup Agave Syrup
1 Cup Raspberries

Using a vegetable peeler take strips of zest from 1 lemon and place them in a bowl with the mint and boiling water and leave to infuse for 30-60 mins.

Drain the water into another bowl and add the syrup and the juice of all 5 lemons (approx 1 cup juice).

Puree the raspberries and add to the bowl. Stir to combine then pop in the freezer for at least 2 hours.

I hope you are all enjoying my pudding feature 🙂 I’m really enjoying exploring new techniques and flavours although I’m getting pretty over run with it so we’ll see how it goes!!