June 24, 2022

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. 

post featured image

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. 

 

raspberry sorbet

 

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. 

 

 

raspberry sorbet

How to make Raspberry Sorbet 

There are just two, very simple steps to make this raspberry sorbet: 

 

  1. Make a simple syrup by cooking water and sugar together 
  2. 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.

 

raspberry sorbet

 

Recipe for Raspberry Sorbet

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 scoopable, and it absolutely bursts with  a sharp, fresh berry flavor.
raspberry sorbet
Prep Time: 3 hrs 30 mins
Chill Time: 8 hrs

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

Forewarning: this is for raspberry lovers only! Raspberries make up most of the recipe, and the flavor is prominent and sharp. 

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam

Rate + Review

What do you think of this recipe?

Your email address will not be published.

Recipe Rating