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
Did you make this recipe?
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How much red food coloring did you put in the raspberry sorbet used in your Beauty Shot? Because that is not the color of raspberries, no matter how they are used in a recipe. And it’s not a photographic filter, either physical or Photoshop.
Adam, there’s no food coloring in the sorbet. Seems a weird dish to add food coloring to tbh. I probably increased the vibrance when I edited the photo but that’s it – this is the color you get when you use darker raspberries. Mine were organic and frozen, from trader joes if that helps you. I used this recipe to make popsicles with my daughter recently and we got the same color you see here.
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.