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Raspberry Sorbet
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Raspberry Sorbet

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Freeze Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 186kcal
Author Tiffany

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

Store in airtight container in freezer up to 1 month. 

Nutrition

Calories: 186kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 115mg | Fiber: 5g | Sugar: 41g | Vitamin A: 25IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg