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.
This recipe is outstanding and now the only sorbet I’m inspired to make. The balance of flavors is incredible. I’ve made it at least 3 times for company and always get rave reviews. I do cut the sugar down to 1 cup however because I’m always trying to cut back on sugar in recipes and find it’s still plenty sweet if that’s a concern for some.
Thank you!
Thank you for your review! 🙂 I’m so glad you enjoy this recipe!
This will be a go-to. Thank you for sharing!!
Isn’t it so refreshing? Especially during these hot summer days! I’m glad to hear you enjoy this recipe 🙂
How does this turn out with different fruit, blueberries, strawberries?
This recipe isn’t tested with other fruit but I’m sure it would be delicious!
I’ve made it with raspberries, strawberries, and a mix of the two. It turns out great! Same instructions, just a different berry. I haven’t tried blueberry yet but can’t wait for summer to try it with some fresh picked berries!
Thank you
Of course! 🙂