Raspberry Sorbet
A bright, fruit-forward raspberry sorbet — pure raspberries blended with sugar and lemon, churned until silky. No dairy, no eggs, just intense fruit flavor. Best made when raspberries are at peak ripeness.
Prep Time
22 min
Cook Time
22 min
Servings
2
Calories
479 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Raspberry½
- Sugar¼ cup
- Lemon Juice½
- Milk½ cup
- Cream¼ cup
- Vanilla Extract½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Raspberry0.5
- Sugar0.25 cup
- Lemon Juice0.5
- Milk0.5 cup
- Cream0.25 cup
- Vanilla Extract0.5 tsp
Instructions
- 1
If using fresh raspberries: rinse 6 cups (about 1.5 lb) and pat dry. If using frozen, thaw 6 cups in a bowl (collect the juice).
- 2
Make simple syrup: bring 1 cup of sugar and 1 cup of water to a boil in a saucepan, stirring until sugar dissolves. Simmer 2 minutes. Cool completely.
- 3
Blend the raspberries with the cooled simple syrup, juice of 1 lemon, and ¼ teaspoon salt until completely smooth.
- 4
Strain the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract all the juice. Discard the seeds. This is critical — unseeded sorbet is unpleasant.
- 5
Refrigerate the strained mixture for at least 2 hours until completely cold (essential for proper churning).
- 6
Churn in an ice cream maker according to manufacturer's instructions (usually 20-25 minutes). Transfer to a freezer-safe container, press plastic wrap directly on the surface, and freeze 4+ hours until firm. Scoop and serve. Best within 2 weeks.
Watch how to make Raspberry Sorbet
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💡 Expert Tips
- 1.Strain out the seeds. Unstrained raspberry sorbet has unpleasant seeds throughout. Take the extra minute.
- 2.Lemon juice is the brightener. The acid amplifies the raspberry flavor and prevents the sorbet from tasting flat.
- 3.Chill the base completely. Warm or cool base churns into icy sorbet. Cold base churns into silky.
- 4.Salt enhances sweetness. Just ¼ teaspoon makes the raspberries taste more like themselves.
🔬 Why It Works
Fruit sorbet succeeds when the fruit is in season and at peak ripeness (off-season raspberries make bland sorbet), the sugar ratio is correct (too much = too sweet and slushy; too little = ice crystals), and the base is fully chilled before churning. The simple syrup distributes sugar evenly through the puree; the lemon juice brightens the flavor; straining removes the seeds that would ruin the texture.
Frequently Asked Questions
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How long does it keep?▾
4.6
415 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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