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 have made this a few times and it’s great. I do use frozen raspberries, 10 ounces per cup of fresh berries. I do cut the sugar to one cup per recipe; it is still very sweet. The first time I made this, I deseeded the raspberries using the method described. Even through I strained the whole thing through a mesh strainer, I ended up with crunchy pieces of seed that we’re small enough to go through the mesh after being pulverized. The last time I made this, I thawed the berries and pushed them through the strainer without blending first. The final product was a lot better because there were no seed pieces. I will probably never use a different raspberry sorbet recipe, this one is nearly perfect.
This is too sweet for me, sorry. Also, I think I’d skip the vanilla next time, it overpowers the beautiful fresh taste of the raspberries, IMO.
Great!
This was such a delicious way to use up the raspberries from the garden. So fruity and summery! I followed the advice of others and only used 1 1/4 c sugar. Definitely making again!
Great sorbet! I made it as per the recipe and it turned out very well.
Waaaay too much sugar. It’s so sweet it’s painful
Fantastic raspberry sorbet even without an ice cream maker. I see someone tried this successfully with black berries. Have you tried strawberries or blueberries? Thank you!
I haven’t tried it with strawberries or blueberries but it sounds delicious!
Can I use frozen raspberries? I grow my own and freeze them over the winter.
If yes, how do I modify the recipe?
I haven’t tested this myself but I’m sure you can. I would omit the water if you are to use frozen berries, though.
Way too much sugar. Nearly inedibly sweet.
Could you use frozen raspberries??
I haven’t tested this myself but I’m sure you can. I would omit the water if you are to use frozen berries, though.
This is an excellent recipe- perfectly smooth, packed with taste, not icy. I’m making it again tomorrow!