If you want to find out how to make raspberry sorbet, read below. Before you go ahead and embark on this sorbet-making journey, there are a few things you should keep in mind though. Making sorbet is much easier than making ice cream and it only requires limited ingredients and some patience. The raspberry sorbet is not only a refreshing dessert, it’s also pleasing in the eye and purely enjoyment in a hot and humid day. And as you probably know, cold, iced or frozen desserts are the best addition in your fridge and freezer in hot summer days, especially when the thermometer reaches 100 degrees.
What is a sorbet?
Sorbet is It is a non-fat frozen dessert, made with sweetened ice and no dairy; it is similar to Water Ices but made with real fruit instead of imitation flavoring. Often, wine or liquor is added to prevent its freezing solid. Sorbet is commonly churned but it can easily be made without an ice cream maker with a powerful blender.
There are different ways to make sorbets at home. The main ingredient is the fruit. You can either use fresh fruit that you freeze for at least 8 hours or your favorite brand of frozen fruit. Blend the frozen fruit with sugar in the blender and serve immediately after for a freshly made iced dessert.
If you decide to freeze, you need to stir the mixture every twenty minutes until a finely crushed ice texture is achieved. You can also make sorbet by boiling crushed fruit and sugar to create a syrup. After letting the syrup to naturally cool down at room temperature, stir it in fruit juice, then place it in the freezer and stir the mixture as before. You can also add liquor or wine for a more grown-up flavor!
Why we love 💕this recipe
- It’s easy to make. You only need three ingredients
- No need for an ice cream machine; this is a no churn recipe
- It’s refreshing and pretty to look at
- You can freeze it and keep it in the freezer for a month
🕐How to make raspberry sorbet
- Prepare fresh raspberries in a tray, then put them in the freezer for up to 8 hours or overnight
- Alternatively, you can use frozen raspberries as seen in our recipe
- Once frozen, mix them with water in the blender and add lemon juice and sugar or the sweetener of your choice
- Eat immediately or freeze for a later day
Can I use maple syrup or honey instead of sugar to make sorbet?
You can use the sweetener of your choice, no matter what you decide. The quantity depends on the sweetness level you want for your sorbet
Can I add milk to sorbet?
Sorbet does not contain milk. If you want to add milk, you will create a sherbet or ice cream instead and you will need a new recipe
Can I freeze the sorbet?
You can put the sorbet in a freezer-proof container for up to 5 hours until it has hardened. You can keep in the freezer for up to a month before it becomes too icy.
Can I add alcohol to the sorbet?
You can definitely add a couple of tablespoons of high alcohol content liquor. The lower freezing temperature of the alcohol keeps the sorbet from getting too icy. Just let your children now. This is a sorbet for grown-ups!
What other frozen desserts can I make?
There are so many frozen desserts you can make during the summer months and if you you like even during the winter. You can make Icecream, Sherbets, Sorbets, Shave Ice, Granita and more. Check out the article on the site here
Can you make sorbet with an ice icecream maker?
You can but you will need a new recipe! Try this Cuisinart maker here
The Raspberry Sorbet
Equipment
- Blender
Ingredients
- 4 cups raspberries fresh
- 1/2 cup warm water as needed
- 4 tablespoons honey
- 1 tablespoon lemon juice
- ½ cup raspberries fresh
- 4-5 mint leaves
Instructions
- Line a baking sheet with parchment paper and lay out the berries in a single layer
- Place the raspberries into the freezer and freeze for at least 4 hours or overnight, until complete frozen
- Once frozen, place the raspberries, honey and lemon juice into the blender
- Pour a little water and blend until smooth, pause once or twice to scrape the sides down
- Scoop out into bowls. Garnish with some raspberries and mint leaves
- Eat immediately
- You can pour the rest into a freezer-proof container and freeze for up to 4 hours or until firm. Mix the sorbet once or twice to break up the ice crystals.
Notes
- If you don’t like honey, you can use agave nectar, maple syrup or date syrup. Sugar is commonly used in sorbets. Customize the portions of your sweeteners based on your preferences. How sweet or tart you want it? You can skip sugar all together if you like your sorbet tart
- For this recipe, we used frozen fruit instead of freezing fresh raspberries. It is an alternative and faster option
- If you don’t like mint, add slices of cucumber instead. They are very cute and super hydrating!
Nutrition
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