Raspberry Sorbet

If you’re looking for a bright, cool dessert for summer, try this recipe for raspberry sorbet. 

It’s light, refreshing, creamy, and delicious. It’s also just sweet enough to satisfy a craving without being too rich. It’s a berrylicious way to cool down on a hot day. 

Why You’ll Love This Raspberry Sorbet 

Here’s what I love most about this simple recipe: 

• It’s bursting with fresh raspberry flavor. This recipe calls for four whole cups of fresh raspberries. There’s an absolute ton of berry flavor in every bite. 

• It’s easy to make. The ice cream maker does all the hard work for you. The recipe is so simple, even a child could make it. It’s impressive without requiring much work. 

• It’s the perfect summertime treat. It’s cool, creamy, refreshing, and perfect for hot weather. It’ll cool you down quickly without leaving a heavy sugar aftertaste in your mouth. 

Ingredients

You need the following ingredients to make raspberry sorbet: 

• Fresh raspberries – You can use store-bought raspberry puree for this recipe, but I never do. After all, one of the best things about this dessert is its fresh raspberry flavor. 

• Granulated sugar – Use plain granulated sugar to make a simple syrup for the sorbet. It sweetens the recipe and cuts through some of the raspberries’ tartest edges. 

• Water – For making the simple syrup. 

• Lemon (or lime) juice – It lightens and brightens the sorbet, giving it a totally refreshing finish. Be sure to use freshly squeezed citrus juice if possible.

• Vodka or corn syrup – Though optional, these ingredients help create a smoother consistency with fewer ice crystals. Don’t use too much, though, or the sorbet won’t firm up. 

How to Make Raspberry Sorbet 

The following steps are for making raspberry sorbet with an ice cream maker. For a no-churn option, see the notes below the recipe card. 

1. Puree the raspberries. You can do this with either a blender or a food processor. Simply toss the raspberries in and blend them until they’re smooth. 

Then, pour the mixture through a fine mesh sieve to strain out the seeds.

2. Make the simple syrup. Combine the sugar and water in a small saucepan over medium heat. Cook, stirring frequently, until all the sugar dissolves. Then, transfer the simple syrup to a bowl.

3. Refrigerate. Let the simple syrup cool. Then, add the lemon juice, raspberry juice, and corn syrup (or vodka). Cover the bowl and refrigerate it for 2 to 3 hours. 

4. Make the sorbet. Pour the chilled mixture into the ice cream maker. Operate it according to the instructions provided by the manufacturer. 

5. Serve or freeze. Once the sorbet is soft and slushy, it’s ready to serve. However, if you want it firmer, transfer it to a freezer-safe container and freeze it. About 4 hours should do the trick. 

Enjoy! 

Recipe Tips and Variations 

Here are a few tips and variations to try: 

• Freeze the ice cream maker bowl. If possible, freeze the bowl of the ice cream maker at least 12 hours before churning the ice cream. It makes it easier for the sorbet to set. 

• Sugar not dissolving? If your sugar doesn’t dissolve while making the simple syrup, don’t panic. Your best bet is to be patient. It will eventually dissolve. However, if you’re in a hurry, you can microwave the mixture for about 20 seconds. It’ll speed up the process.

• Taste before churning. Enure everything tastes as tart or as sweet as you want it before churning. Once you start that process, it’s hard to adjust ingredients. 

• Bring in other berries. This recipe works just as well with blackberries or strawberries. Blueberries are another good option. 

• Use it to jazz up other recipes. This sorbet tastes amazing by itself. It’s also great scooped on top of cake or added to cocktails for a slushy finish. You can also mix in extra fruits and berries for a smoothie-like concoction. 

How to Store 

Raspberry sorbet tastes best when consumed within 3 to 4 days. But if you have leftovers, here’s how to keep the sorbet fresh:

To Freeze: Transfer the leftovers to a freezer-safe, air-tight container. (Select a size that’ll hold the leftovers without leaving much empty space.) Press a piece of plastic wrap tightly over the top, then seal the container. Freeze it for up to 1 month.

Tip: Don’t store the sorbet in the door of the freezer. Place it somewhere where the temperature won’t fluctuate as much every time you open the door.