Raspberry Sorbet

June 16, 2024June 24, 2024

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Cool off with our easy raspberry sorbet recipe! Made with fresh or frozen raspberries, it’s a vibrant and delicious dessert perfect for any occasion.

Close-up shot of vibrant raspberry sorbet scoops in a white bowl, garnished with fresh mint leaves, with raspberries in the background.

Tips for the Best Raspberry Sorbet Recipe

Tips

Double Strain the Berries: Straining the berries twice removes most, if not all, of the seeds, resulting in an ultra-smooth and creamy raspberry sorbet every time.

Storage

Freezer Life: Stored in an airtight container, raspberry sorbet can last up to 2 months in the freezer.

Preventing Ice Crystals: To prevent ice crystals from forming, place a piece of plastic wrap directly on the surface of the sorbet before sealing the container.

Close-up of raspberry sorbet scoops in a bowl, garnished with fresh mint leaves, surrounded by raspberries and mint leaves on a light gray surface.

FAQs (Frequently Asked Questions)

If you don’t have raspberry liqueur, simply leave it out. Its an optional ingredient.

Absolutely! Pour the mixture into a shallow dish and freeze. Stir every 30 minutes until it reaches a smooth consistency.

If your sorbet is icy, its likely due low sugar content.

Make sure that you’ve used enough sugar to prevent ice crystal formations. A splash or two of alcohol, such as vodka, can also help.

The main difference is that sherbet contains dairy, while sorbet does not. Sherbet has a creamy texture similar to ice cream, thanks to ingredients like milk, heavy cream, or buttermilk. In contrast, sorbet is made simply with sugar and fruit.

More Frozen Desserts to Try

Bowl of raspberry sorbet garnished with fresh mint leaves, with raspberries and mint leaves on a light gray surface.

Raspberry Sorbet

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Author: Kim

Prep Time: 15

Cook Time: 5

Chill and Freeze Time: 4

Total Time: 4 20

Servings: Servings

Ingredients

1 cup granulated sugar
½ cup water
4 cups fresh or frozen raspberries, (*See note below if using frozen berries.)
1 tablespoon lemon juice
1 tablespoon raspberry liqueur, optional

Instructions

You'll need an ice cream maker for this recipe. Make sure to prepare it ahead of time according to the manufacturer's directions.
In a small saucepan, combine the sugar and water. Bring to a boil over low-medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.
1 cup granulated sugar
½ cup water
Place the raspberries into a blender, and process until smooth.
4 cups fresh or frozen raspberries
Pour the raspberries through a fine-mesh sieve into a bowl to remove the seeds. Use a spatula to press the mixture through the sieve.
Stir in the cooled simple syrup, lemon juice, and raspberry liqueur (if using). If desired, pour the mixture through a strainer a second time.
1 tablespoon lemon juice
1 tablespoon raspberry liqueur
Cover the bowl and refrigerate the mixture for at least 1 hour, or until completely chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the sorbet to an airtight container and freeze for 4-6 hours, or until firm.

Suggested Equipment

Notes

The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of sorbet. Actual calories will vary.
If using frozen raspberries, thaw them completely before blending. Save their liquid and add it along with the simple syrup, lemon juice, and raspberry liqueur.
The sorbet can be enjoyed at the soft-serve stage or after it’s been frozen for an hour or two. It will be soft and similar to what’s shown in the photos.

Nutrition

Serving: 0.5cupCalories: 178kcalCarbohydrates: 44gProtein: 1gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 125mgFiber: 5gSugar: 38gVitamin A: 27IUVitamin C: 22mgCalcium: 21mgIron: 1mg

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