Raspberry Sorbet
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Fresh Raspberry Sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!
Have more raspberries you want to use? Look no further than my Raspberry Crumb Bars, Almond & Raspberry Jam Cookies, and Raspberry Chocolate Muffins.
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??
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!
More Recipes to Try
- Easy Lemon Tart – bright lemon flavor wrapped in buttery comfort.
- White Chocolate Dipped Strawberries – made to impress with every tasty bite!
- Blackberry Lime Cake – soft sweet and perfect for sharing…or not.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Raspberry Sorbet
Ingredients
- ~5 cups fresh raspberries
- 1 cup water
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons fresh lime juice
Instructions
- Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
- 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.
- Add sugar, vanilla, and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Saveur.
I’ve made this twice now, using black raspberries (and adding a splash of vodka to help keep it from freezing as firmly when stored over time.) It’s enough of a success that my future daughter in law has asked me to make a bunch for the wedding next summer. Really glad the black raspberry plants are so very, very productive!
Can frozen raspberries be used?
I’m sure you can butI’ve never tried myself. If you do use frozen, I would omit the water if you are to use frozen berries
How an you grams is 5 cups of raspberries:)
It’s about 625 grams
The recipe doesn’t say how much vanilla should be put in.
There is a recipe card at the bottom of the post that has all the ingredients and amounts. For vanilla extract it calls for 1 tsp 🙂
Can I use frozen berries?
I’m sure you can but I would omit the water if you are to use frozen berries
Do you have to use an i e cream maker?
No you don’t. If you don’t have an ice cream machine – you can freeze the sorbet in a shallow container overnight for similar results!
Absolute deliciousness
Thank you, so glad you enjoyed it!
This is an AMAZING recipe!! It is a warm weather go to, again and again, summer after summer. Thank you!!
Excellent!
Can I skip the straining part if I like seeds in my sorbet?
sure!