Raspberry Sorbet

Raspberry Sorbet is a bright, tangy, and intensely fruity frozen dessert that highlights the natural flavor of fresh raspberries. Made with just five simple ingredients, this dairy-free treat is smooth, tart, and incredibly refreshing—ideal for hot summer days or as a light ending to any meal.

Why You’ll Love This Recipe

This sorbet is the epitome of simplicity and elegance. With no eggs or dairy, it caters to vegan and lactose-intolerant diets without compromising on texture or taste. The combination of ripe raspberries, citrusy lemon, and a silky simple syrup delivers a dessert that’s as vibrant in flavor as it is in color. Plus, it’s easy to make with minimal equipment and effort.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• fresh raspberries
• granulated sugar
• water
• lemon juice
• lemon zest

directions

1. In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar completely dissolves to form a simple syrup. Let cool.
2. In a blender or food processor, purée the raspberries until smooth. Strain the mixture through a fine mesh sieve to remove seeds.
3. In a mixing bowl, combine the raspberry purée with the lemon juice, lemon zest, and cooled simple syrup. Stir until well mixed.
4. Chill the mixture in the refrigerator for 1 hour to enhance the flavor and consistency.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
6. Transfer the churned sorbet to an airtight container and freeze for at least 2 hours, or until firm.
7. Scoop and serve with optional garnishes such as fresh raspberries or mint leaves.

Servings and timing

Prep Time: 10 minutes
Churn Time: 25 minutes
Freeze Time: 2 hours
Servings: 6 scoops
Calories: Approximately 130 kcal per scoop

Variations

• Mixed Berry Sorbet: Replace half the raspberries with strawberries or blackberries.
• Mint-Infused Syrup: Add a sprig of mint to the syrup while heating for a refreshing twist.
• Spicy Sorbet: Add a pinch of cayenne or ginger for a gentle kick.
• Citrus Swap: Use lime juice and zest instead of lemon for a different citrus profile.
• Alcohol-Enhanced: Add a tablespoon of vodka or raspberry liqueur for a smoother texture.

storage/reheating

Store raspberry sorbet in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for a few minutes before scooping. Sorbet should not be reheated; always serve frozen.

FAQs

Can I use frozen raspberries?

Yes, thaw them first and proceed with the recipe as directed.

Do I need an ice cream maker?

An ice cream maker gives the best texture, but you can freeze the mixture in a shallow container and stir every 30 minutes until frozen.

Is this recipe vegan?

Yes, it’s completely plant-based with no dairy or animal products.

Can I reduce the sugar?

You can reduce it slightly, but sugar helps with the sorbet’s texture and freezing consistency.

How do I get a smoother texture?

Straining the purée and using an ice cream maker helps achieve a smooth consistency.

Can I make this ahead?

Yes, prepare up to a week in advance and store in the freezer.

Why add lemon juice and zest?

They enhance the raspberry flavor and add brightness to the sorbet.

Will the sorbet crystallize?

If not churned, it may form ice crystals. Churning and using sugar prevents this.

Can I double the recipe?

Yes, as long as your equipment can handle the volume.

What if I don’t strain the raspberries?

You’ll have a seedier texture, which some may prefer, but it won’t be as smooth.

Conclusion

Raspberry Sorbet is a naturally vibrant dessert that offers a perfect balance of sweet and tart flavors. With its smooth texture, minimal ingredients, and stunning color, it’s a go-to choice for a light, refreshing treat. Whether served alone or as part of a summer dessert platter, this sorbet is sure to impress with its pure, fruity brilliance.

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