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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. 

Raspberry sorbet in a small bowl garnished with fresh raspberries.
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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. 
Raspberry sorbet in a glass dish with ice cream scooper.


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. 
Scoops of raspberry sorbet in dessert glass.

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. 


Raspberry sorbet served in a small glass bowl.

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. 

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Raspberry Sorbet

Course: DessertCuisine: Italian


Prep time


Cooking time




Chilling time


Freeze time



This raspberry sorbet is a dessert you can feel good about. Made with just 5 simple ingredients, it’s healthy and delicious.


  • 4 cups fresh raspberries

  • 1 cup granulated sugar

  • 1 cup water

  • 2 teaspoons lemon or lime juice

  • 1 tablespoon light corn syrup or vodka, optional

  • Equipment:
  • Food Processor

  • Ice Cream Maker


  • In a blender or food processor, blend the raspberries until smooth. Pour the puree through a fine mesh sieve, pressing with a spatula to get as much juice as possible. Discard the seeds.
  • In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then remove from the heat and pour into a medium bowl. Set aside to cool to room temperature.
  • When the syrup is cool, stir in lemon juice, raspberry juice, and corn syrup/vodka if using. Cover and refrigerate until cold, about 2-3 hours.
  • Pour the sorbet mixture into the ice cream maker and churn according to the manufacturer’s instructions until soft and slushy.
  • Serve immediately for a soft serve, or transfer the sorbet to a freezer-safe container and freeze until firm, about 4 hours. Then, serve and enjoy!


  • No churn option: Follow the first 3 steps in the recipe, then pour the sorbet mix into a shallow dish. Freeze for 2-4 hours or until solid. Carefully break the frozen mixture into chunks and blend in a food processor until smooth and creamy. Serve immediately or freeze again until firm.
  • Freeze the ice cream maker’s container, if possible, before use. This should speed up the churning process.
  • The corn syrup or vodka are optional, but they help to create a smoother consistency with fewer ice crystals.

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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