Raspberry Sorbet Recipe

Raspberry Sorbet is a refreshing, easy-to-make dessert that combines the tartness of fresh raspberries with a smooth, sweet texture. Made with just a few simple ingredients—raspberries, sugar, lemon juice, and water—it’s the perfect treat for hot summer days or as a light, fruity dessert. The sorbet is simple to prepare, requiring just blending and freezing, with optional steps to remove seeds for a smoother texture. Customize it with additional flavors or garnishes, and enjoy a naturally sweet, healthier alternative to store-bought frozen treats.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Dessert

Cuisine American, French, Italian

Servings 4 people

Calories 510 kcal

Equipment

Blender or Food Processor:
Fine Mesh Sieve (Optional)
Freezer-Safe Container:
Spatula or Spoon:
Measuring Cups and Spoons:
Ice Cream Scoop (Optional)

Ingredients

2 cups Fresh or Frozen Raspberries (about 300 grams)
½ cup Sugar (100 grams)
2 tablespoons Lemon Juice
½ cup Water
2-3 tablespoons Optional Sweeteners (Honey or Agave Syrup)
Optional Garnishes – Fresh raspberries, mint leaves, or chocolate drizzle (for serving)

Instructions

Blend the Ingredients
In a blender or food processor, combine 2 cups of raspberries, ½ cup of sugar, 2 tablespoons of lemon juice, and ½ cup of water. Blend until smooth and creamy. Taste the mixture and adjust sweetness if needed, adding more sugar or honey/agave syrup if desired.
Strain the Mixture (Optional)
For a smoother texture, strain the blended mixture through a fine mesh sieve to remove the seeds. Use a spoon or spatula to press the mixture through, discarding the seeds.
Transfer to a Freezer-Safe Container
Pour the strained raspberry mixture into a shallow, airtight container. Cover the container with a lid or plastic wrap to prevent ice crystals from forming during freezing.
Freeze and Stir
Place the container in the freezer for 1–2 hours. Every 30 minutes, remove it from the freezer and stir with a fork or whisk to break up ice crystals. Repeat this process until the sorbet reaches a smooth, scoopable consistency.
Serve and Enjoy
Once the sorbet is frozen and ready to serve, scoop it into bowls or glasses. Garnish with fresh raspberries, mint leaves, or a drizzle of chocolate if desired. Enjoy your refreshing homemade raspberry sorbet!

Notes

Sweetness Adjustment:
Raspberries can vary in sweetness, so it’s important to taste the mixture before freezing. Adjust the sweetness by adding more sugar, honey, or agave syrup to suit your personal preference.
Straining for Smoothness:
Straining the raspberry mixture to remove seeds is optional but recommended for a smooth and refined texture. If you prefer a chunkier sorbet, you can skip this step.
Freezing Consistency:
Stir the sorbet every 30 minutes during the freezing process to break up ice crystals. This will result in a smoother, creamier texture. Without this stirring, the sorbet could become too icy.
Freezing Time:
The freezing time can vary depending on your freezer. Ensure the sorbet is firm but still scoopable before serving. If the sorbet becomes too hard, let it sit at room temperature for a few minutes before scooping.
Storage:
Leftover sorbet can be stored in an airtight container in the freezer for up to 1-2 weeks. Allow it to soften for 5-10 minutes at room temperature before serving for easier scooping.
Customization:
Feel free to experiment by adding other fruits like strawberries, blueberries, or peaches for unique flavor combinations. A small amount of alcohol (such as Chambord or Grand Marnier) can also be added for an adult twist and to help prevent the sorbet from freezing too hard.
Garnishing:
Garnish the sorbet with fresh raspberries, mint leaves, or a drizzle of chocolate or fruit syrup for extra flavor and visual appeal.

By keeping these important notes in mind, you’ll be able to make a perfectly smooth, delicious raspberry sorbet every time!

Keyword Raspberry Sorbet Recipe