Raspberry Sorbet
Three ingredients, 10 minutes and a food processor are all you need to make this exquisite raspberry sorbet. It freezes soft so it’s always scoop-able, and it absolutely bursts with a sharp, fresh berry flavor.
This one is inspired by my favorite popsicle I had growing up, and to get to this final recipe I had some guidance from Donna Hay.
Ingredients to make Raspberry Sorbet
Water: Filtered, because it won’t be cooked so only use water you’d drink.
Sugar: Granulated sugar. See note below for reducing.
Lemon: Freshly squeezed, this will enhance the tart flavor of the berries.
Frozen raspberries: this is important, they *must* be frozen for them to blend. I suggest organic because those tend to be more flavorful because of the way they are grown. If you have a trader joes, I use two of the bags to get an exact 680g.
How to make Raspberry Sorbet
There are just two, very simple steps to make this raspberry sorbet:
- Make a simple syrup by cooking water and sugar together
- Blend everything in a food processor
That’s it…
Can I use a different berry?
Strawberries would work well here, I might add the juice of another lemon to bring out the tart in the berry.
Can I reduce the sugar?
You can by about ½ cup at most. The ice cream will be quite tart.
Recipe for Raspberry Sorbet
Raspberry Sorbet
Ingredients
- 177 g water filtered ¾ cups
- 300 g granulated sugar 1 ½ cups
- 680 g frozen raspberries preferably organic
- Juice of one lemon
Method
- In a small saucepan add the water and sugar, stir and cook over medium low heat until the sugar has dissolved. Let it cook for a few more minutes then remove from heat.
- Allow the syrup to chill fully before proceeding (to speed things up you can place it in a heatproof container and in the fridge or freezer).
- Set your ice cream container in the freezer to chill it.
- Add the raspberries, lemon juice and cooled syrup to a food processor. Blend on high until completely smooth. Pour into the prepared, cooled container.
- Cover with plastic wrap and freeze overnight.
Notes
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Hello, I was getting ready to make a large batch of this recipe, which looks very good, would you happen to know the approximate yield for this recipe? The portion size will be 4 ounces each.
I’d say it’s roughly a quart (so 32 oz) but it might be just a bit under.
Surprisingly easy!!! The video helped a lot with with the syrup step, because I couldn’t tell when “a couple of minutes” were enough.
I will definitely use this recipe again!!
Really delicious and smooth. I made a half-batch, strained it through a chinois, and churned it in my ice cream maker. Will definitely make it again. Soon.
this was seriously the best, I make homemade ice cream and have a professional machine, threw this is and it was competition to any ice cream I’ve ever made. I’m tempted now to see if I could make a rainbow sherbet but with sorbet not sure how it would work with oranges and limes but this raspberry is killer
I love this recipe! Topped with a little whipped cream, it’s a perfect combination of the tart razzberries and the sweet dairy.
I will have to serve it with whipped cream next time I make it, thanks Mark!
This was fantastic! Refreshing, tart, smooth. Got rave reviews from everyone we shared it with. Thank you for sharing!!
Do you happen to have a lemon sorbet recipe?!
Delicious, tart, and refreshing! I strained the blended mixture to remove the raspberry seeds and was so pleased with the result. I’ll definitely make this again!
Oh wonderful – I like that you removed those seeds, it does take a bit of work but makes the texture so smooth =)
just wanted to know if you could use honey in stead of sugar
possibly, i might reduce it to just 1 cup and i’d be careful with boiling as you won’t want it to get too thick
This was amazing! I was surprised at how good it was for the simplicity of the recipe. I used frozen strawberries instead of raspberries, and it turned out great. I was a little worried at how solid it seemed after freezing, but I let it sit at room temperature for 10 or 15 minutes and it was the perfect consistency for scooping. I’ll definitely be making this again.