There's so much flavor in each spoonful of this homemade raspberry sorbet. Make with fresh or frozen raspberries and churned in an ice cream maker.
Perfect summertime treat or as a dessert all year long.
Homemade sorbet
I really enjoy making (and eating) sorbet. They are so fresh tasting and aren't heavy at all. They make a great dessert or sweet treat.
When I was in college, I worked in a restaurant. We always had 1-2 different types of sorbet available. They have been a favorite of mine since then.
Some sorbets that I have made include a lemon sorbet, apricot sorbet, grapefruit sorbet and a watermelon sorbet. I don't have a favorite...I love them all!!!
Sorbet is similar to a sherbet, the difference being sorbet just has the fruit along with some sort of a sweetner and sherbet has added milk making it slightly creamy.
Key ingredients
- Raspberries - fresh or frozen work well in this recipe
- Sugar - granulated sugar
- Lemon juice - fresh squeezed is best
Step by step directions
- Place hot tap water, lemon juice and sugar in a bowl
- Mix until sugar is completely dissolved. This will take a few minutes. You can let it set for a few minutes and then stir again.
- Place raspberries in a food processor and process until all berries are pureed
- Strain berries in a fine mesh sieve to remove all seeds. Use the bottom of soup ladle or a spatula to move raspberries through sieve
- Discard seeds
- Add dissolved sugar mixture to raspberry puree and stir to combine
- Cover and refrigerate for at least 2 hours until chilled through
- Churn in an electric ice cream maker until mixture is frozen, about 20 minutes
- Remove sorbet from ice cream bowl into a freezer safe bowl
- Place in freezer for 2-4 hours to harden sorbet before serving
Recipe tips
- Make certain your ice cream freezer bowl is fully frozen at least 12 hours before churning
- If your sugar isn't dissolving, you can place in the microwave for 15-30 seconds
- Chill you mixture well before churning, at least 2 hours or use quick chill method
- Place bowl with sorbet mixture in an ice water bath for 20-30 minutes until well chilled
- If you have an extra freezer bowl, place sorbet mixture in frozen bowl and churn for 10 minutes. Then remove from the 1st bowl and place in the 2nd bowl. Churn for 20 minutes. The first bowl is used just to chill down the mixture.
- The sorbet will still be soft right after churning. Be certain to harden or cure it for a few hours in the freezer.
Frequently asked questions
Yes, blackberries can also be used to make this sorbet.
If sorbet is stored in a deep freezer, it will maintain a good quality for 2-4 months.
More raspberry recipes
- Raspberry lemonade
- Mini raspberry tarts
- Raspberry donuts
- Raspberry muffins
- Raspberry swirl ice cream
- Raspberry sauce
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious dessert recipes!
Raspberry Sorbet
Ingredients
- 4 cups raspberries (about 20 ounces)
- ¾ cup sugar
- ¼ cup water (hot tap water)
- 2 tablespoons lemon juice
Instructions
- Place hot tap water, lemon juice and sugar in a bowl¾ cup sugar, ¼ cup water, 2 tablespoons lemon juice
- Mix until sugar is completely dissolved. This will take a few minutes. You can let it set for a few minutes and then stir again.
- Place raspberries in a food processor and process until all berries are pureed4 cups raspberries
- Strain berries in a fine mesh sieve to remove all seeds. Use the bottom of soup ladle or a spatula to move raspberries through sieve
- Discard seeds
- Add dissolved sugar mixture to raspberry puree and stir to combine
- Cover and refrigerate for at least 2 hours until chilled through
- Churn in an electric ice cream maker until mixture is frozen, about 20 minutes
- Remove sorbet from ice cream bowl into a freezer safe bowl
- Place in freezer for 2-4 hours to harden sorbet before serving
Notes
- Chill you mixture well before churning, at least 2 hours or use quick chill method (listed below)
- Place bowl with sorbet mixture in an ice water bath for 20-30 minutes until well chilled
- If you have an extra freezer bowl, place sorbet mixture in frozen bowl and churn for 10 minutes. Then remove from the 1st bowl and place in the 2nd bowl. Churn for 20 minutes. The first bowl is used just to chill down the mixture.
- The sorbet will still be soft right after churning. Be certain to harden or cure it for a few hours in the freezer.
- To use frozen raspberries, allow berries to thaw first. Make certain you collect and use all the juice that comes off the raspberries as they thaw! Continue with recipe as directed.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Peggy says
Can I make this with monk sugar tks
Kathy says
Hi Peggy,
I have not used monk sugar before so I don't know how it works in different recipes.
Kathy
David @ Spiced says
Ah, I do love a good sorbet! You can really have fun with the flavors, too. This raspberry version looks fantastic with its dark red color. Perfect for this time of the year, Kathy!!
Kathy says
The raspberry flavor is so amazing!