Raspberry Sorbet

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer! 

Raspberry Sorbet

My mother’s birthday was a few weeks ago and all of the kids pitched in to help with dinner at my parents house. I was assigned: dessert. No problem-o here, I have a plethora of desserts to make and new ones to try! I had a few ideas brewing in the back of my mind (one of them involving a take on triple berry cobbler, shh!) but then my mom asked for something specific. Raspberry Sorbet. Oh…. sure mom! I mean it’s her birthday, what’re ya gonna do??

Raspberry Sorbet

It’s no secret i’m O.b.S.e.S.s.E.d with ice cream – really, I’d eat it every single day all day long. In my perfect world we would breath ice cream instead of air, it would be marvelous! Don’t judge, it’s genetic, I inherited this cream obsession from my mom’s side. My mom’s side is the Chase side, and the Chases LOVE their ice cream. Even though I prefer the “hard stuff”, my mom really has a soft spot (oh my gosh I’m so funny…) for sorbet. Particularly raspberry sorbet. So when she asked for raspberry sorbet for her birthday, I was more than thrilled to oblige. Plus, now I get to share the recipe with YOU! Win for everyone right?? And there it is, you are looking at my mother’s birthday dessert. Isn’t it pretty??

P.S. don’t be scared off if you don’t have an ice cream machine – you can freeze the sorbet in a shallow container overnight for similar results!

Raspberry Sorbet

Raspberry Sorbet
Prep time
Cook time
Total time
Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!
Recipe type: Dessert
Serves: 6-8
  • about 5 cups of fresh raspberries
  • 1 cup water
  • 1½ cups sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons of fresh lemon juice
  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.
*recipe adapted from Saveur


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Another great recipe! I love ice cream so much I would eat it for breakfast, lunch and dinner if I had the chance :).

The colour of this is gorgeous. I need to make this,perfect for summer!

I love sorbets, especially during this time of year, and this looks absolutely delicious! 🙂

These are simply stunning!! This looks so refreshing, love raspberry sorbets and I bet homemade is so much better than shop bought. Just need to convince my OH to get me an Ice cream maker 🙂

That sounds so good!

This recipe is outstanding! I made a half recipe but accidentally put too much vanilla in, luckily I love vanilla and I highly suggest putting some extra in the sorbet for those who share my preference; it tastes great! I also strained the raspberries twice for a finer consistency, it took extra time but it was well worth it! The flavor is amazing.

looks great! thank you

This looks amazing!! I’ve been wanting to try making a raspberry sorbet and this just looks perfect!

I’ve made this sorbet twice this summer! Such a good recipe, don’t change a thing! Thanks for sharing!

I’ve made this sorbet twice this summer! Such a good recipe…don’t change a thing! Thanks for sharing!

Is the sugar needed? Isn’t the sweetness of the fruit enough? Thanks!

    Hi Kira, I prefer it with the sugar because raspberries are generally fairly tart. You could try it without the sugar if you wanted 🙂

Can a sugar substitute be used? My husband is diabetic but loves raspberries. Thank you

Was super excited about this but it was wwwaaayyyy too sweet for my liking. Ended up throwing it out.

This looks amazing and I can’t wait to try. Do I need to use fresh raspberries or can I work with frozen ones

    Frozen raspberries should work just fine. 🙂