Step 1: Prepare the Simple Syrup : In a small saucepan, combine sugar and water. Heat over medium flame, stirring constantly, until the sugar fully dissolves. Once clear, remove from heat and let it cool slightly.

Step 2: Blend the Sorbet Base : In a blender or food processor, combine raspberries, lemon juice, mint leaves, and the cooled syrup. Blend until completely smooth and vibrant. Taste and adjust — add more lemon juice for tartness or a bit more sugar if too sour.

Step 3: Strain the Mixture : Pour the mixture through a fine mesh sieve into a bowl. Use a spoon or spatula to press through, removing seeds. Discard the pulp and keep the smooth puree.

Step 4: Chill the Mixture : Refrigerate the raspberry-mint puree for 1–2 hours, until cold. This step helps create a creamier texture once frozen.

Step 5: Freeze the Sorbet : Option 1: Using an Ice Cream Maker Pour the chilled mixture into your ice cream maker. Churn for about 20–25 minutes until thick and slushy. Transfer to a freezer-safe container, cover, and freeze for 4–6 hours. Option 2: Without an Ice Cream Maker Pour the chilled mixture into a shallow dish. Freeze for 30–45 minutes. Stir vigorously with a fork or whisk to break up ice crystals. Repeat every 30 minutes for 3–4 hours, until smooth and frozen.