Raspberry sorbet is one of the best cold desserts for the summer. Unlike ice creams, sherbets, or gelato, this dairy-free and fat-free frozen frozen is perfect for everyone.

Raspberry sorbet recipe

Raspberry sorbet is made primarily from raspberries, sugar, and water, and a touch of lemon or lime juice. It’s known for its vibrant, sharp berry flavor and refreshing taste.

Easy and healthy Raspberry Sorbet — My homemade Raspberry Sorbet

Unlike ice cream, sorbet is generally lower in calories and fat. It’s dairy-free, gluten-free, and egg-free. This makes it a popular choice for everyone.

This sorbet pairs wonderfully with brunch dishes like bread pudding, Eggs Benedict Strata, and mini quiches. For drinks, pair raspberry sorbet with dessert wines, mint tea, or sparkling water with a lemon twist.

For desserts, try it with vanilla raspberry cupcakes, almond cookies, meringues, dark chocolate truffles, raspberry macarons, fresh berries, vanilla shortbread, or lemon tart. It also elevates charcuterie boards with creamy cheeses and toasted nuts.

This refreshing frozen dessert is quite simple. Here’s how to make Raspberry Sorbet with a blender at home:

Raspberry Sorbet

This dairy-free frozen dessert offers an intense berry flavor with the perfect sweetness and natural tartness. It's simple to make, light, and satisfying.

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Prep Time 10

Cook Time 0

Freezing time 4

Total Time 4 10

Course Dessert

Cuisine European

Servings

Nutrition

Calories: 193kcalCarbohydrates: 49gFiber: 8gSugar: 40g

Ingredients

4 cups frozen raspberries
1/2 cup maple syrup honey or granulated sugar
1 tbsp fresh lemon juice
1/4 cup water optional, for blending

Instructions

Place the frozen raspberries, honey (or syrup), and lemon juice in the blender or food processor.
Blend the mixture until smooth and creamy. Scrape down the sides as needed. If it’s too thick, add a splash of water to help it along.
Press the blended mixture through a fine mesh sieve to remove seeds. This step gives you a luscious, velvety finish
Once smooth, transfer the sorbet mixture to a shallow dish and spread it out evenly. Cover the dish and freeze
After 1 hour, stir the sorbet with a fork to break up ice crystals, then smooth the top. This helps keep it soft and scoopable.
Freeze for another 1–3 hours, or until just firm. If it gets too hard, let it sit at room temperature for 10–15 minutes before scooping.

Notes

– If the sorbet mixture is too thick for your liking, you can add water gradually until you reach your desired texture. Blend again to incorporate.

– If you prefer a smoother sorbet, you can strain the mixture through a fine mesh sieve to remove the raspberry seeds.

You can create a keto Raspberry Sorbet with low sugar or without sugar.

Keyword cold dessert, dairy free, dairy-free dessert, homemade dessert, raspberry sorbet, summer desserts

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Homemade sorbet can become icy and hard if stored for extended periods. To avoid this, store your sorbet in an airtight container. Before sealing, press a piece of plastic wrap directly onto the sorbet’s surface. This minimizes exposure to air and creates a protective barrier, preventing ice crystals from forming.

Variations

Here are some popular variations and innovative ideas for making raspberry sorbet:

Flavor Variations
- Add fresh mint for a refreshing twist.
- Mix in basil for a unique flavor that enhances raspberry’s tartness.
- Use coconut milk for a creamy, tropical taste.
- Add vanilla for a sweet, aromatic hint.
- Blend with lime juice for a zesty, summer-ready sorbet.
- Top with chocolate for a rich, decadent touch.
Raspberry Yogurt Sorbet incorporates yogurt for a smooth, nutritious texture.
Alcohol Infusion:
- Add a splash of Chambord for added depth, though it may soften the texture.
- Swap water with champagne for an elegant, adult treat.
Spicy Twist adds finely chopped chili for a surprising heat

Contents

Raspberry sorbet recipe