Step 1

Combine sugar, water, mint leaves, and pure mint extract in a small saucepot.

Step 2

Heat the mixture on medium-high. Allow the mixture to come to a boil.

Step 3

When the mixture starts to boil, remove it from heat. Allow the mint leaves to steep for 15 - 20 minutes.

Step 4

Remove the mint leaves and allow the simple syrup to completely cool.

Step 5

Add the frozen raspberries to a blender or food processor. Pulse the frozen raspberries until they become tiny bits.

Step 6

Add lemon juice to the blender or food processor. Slowly add in the simple syrup 1 to 2 tbsps at a time. Pulse the mixture each time the simple syrup has been added. Only about 4 - 5 tbsp will be needed.

Step 7

The raspberries should turn into a slight paste. Adjust with more simple syrup if necessary. Remove the paste from the blender or food processor, and add to a metal container.

Step 8

Allow the sorbet to sit in the freezer for 2 - 3 hours or overnight. When ready to serve, scoop into bowls or glasses and enjoy!