Sorbet is one of the best cold desserts for the summer. Unlike ice creams, sherbets, or gelato, it’s dairy-free and fat-free frozen, which is perfect for me. Sorbet is a delightful frozen dessert that traces its origins back to ancient times. It’s believed to have originated in Persia, where people would combine snow with fruit juices to create a refreshing treat. The concept eventually spread to Europe, evolving into the sorbet we know today.

The sorbet recipe is quite simple. You just need to combine a mixture of fruit puree or juice, sugar, and water (optional) and put it in a freezer. But you can still make sorbet with a blender or food processor if you lack specialized equipment.

Delicious Raspberry sorbet on a plate — My homemade Raspberry Sorbet

The beauty of this fruit-flavored ice dessert lies in its versatility. You can make any flavors you like, from berry sorbet (strawberry, blueberry, cranberry, blackberry) to lime and lemon. You can create more exotic choices such as mango, peach, watermelon, coconut, orange, pineapple, grape, cherry, apple, banana, blood orange, cantaloupe, grapefruit, pear, pomegranate, dragon fruit, papaya, apricot, plum, kiwi, lychee, strawberry lemon, yuzu, cucumber, or passion fruit, the possibilities are endless.

Some recipes even incorporate chocolate or herbs like mint or basil for an added layer of freshness. Since it’s nearly Christmas, I decided to make something red – Raspberry Sorbet. You can serve this cold dessert alone or place it in a glass of blackberry martini. This combination offers a refreshing contrast between the chilled, fruity sorbet and the smooth, spirited cocktail, making it a perfect summer drink or a sophisticated dessert option.

Here’s how to make Raspberry Sorbet in a blender at home:

Ingredient

4 cups frozen raspberries
1/2 cup honey or maple syrup or granulated sugar
1 tbsp fresh lemon juice

Instruction

Place the frozen raspberries, honey (or syrup), and lemon juice in the blender or food processor.
Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
Taste the mixture and adjust the sweetness if needed by adding more sugar or lemon juice. You can use honey or syrup instead.
Once smooth, transfer the sorbet mixture to a shallow dish and spread it out evenly.
Cover the dish and freeze for at least 4 hours or until the sorbet is firm. When you take it out, let it there 5-10 minutes before eating.

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, 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.