Raspberry sorbet is a refreshing dessert that is perfect for hot summer days or any time you want a sweet treat. Made with fresh raspberries, lemon juice, sugar, and water, the recipe can be easily customized with different flavors and ingredients.
Raspberry sorbet is also a great dairy-free dessert option and it’s also easy to make at home. With just a few simple ingredients and a blender or food processor, you can whip up a batch of homemade raspberry sorbet in no time.
You don’t need an ice cream maker to make this easy dessert; just a blender or food processor and freezer would do. However, an ice cream machine does the trick if you prefer a smooth sorbet.
Homemade Sorbet is fruit puree mixed with sugar and water or fruit juice mixed with sugar, without eggs, milk, or cream. It can contain a lot of sugar if you get it in ice cream shops or grocery stores, but when you make it at home, you can control the amount of sugar for a healthier version.
You make the best Raspberry Sorbet with the following:
Raspberries: I would use only fresh raspberries in season, but you can use frozen. Make sure you defrost them and then weigh them. You’ll need about 1 pound or 500g for this recipe
Fresh Lemon juice: 1 tsp of lemon juice is all you’ll need – it adds a little zing.
Granulated sugar: You’ll need 1 1/2 cups sugar to sweeten the sorbet.
Water: Use 2 cups water to make the fruit puree.
That’s it! With just four simple ingredients, you can make a delicious and healthy dessert that’s free from artificial flavors and colors.
It’s important to note that the quality of your ingredients will have a big impact on the final flavor of your sorbet.
Once you’ve gathered your ingredients, you’re ready to start making your sorbet. In the next section, we’ll walk you through the step-by-step process of making your own raspberry sorbet from scratch.
1. Making the sugar syrup
In a large saucepan, bring sugar and water to a boil. Over a low heat, stir occasionally until the sugar dissolves. Bring to a boil and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
2. Preparing the raspberry purée
To start making raspberry sorbet, you’ll need to prepare the raspberry puree. Begin by washing and drying 5 cups of fresh raspberries. Add the raspberries, lemon 1 cup of water to a food processor or blender and pulse until the mixture has a smooth consistency.
3. Strain the raspberries
Next, place a fine mesh strainer over a medium bowl and pour the raspberry puree through the strainer. Use a spatula to press the puree through the strainer, leaving behind any seeds or pulp. Discard the seeds and pulp and set the strained puree aside.
4. Making the sorbet base
When cool, place the raspberries and sugar syrup in a high-speed blender or food processor. Add the lemon juice and puree at medium speed for a few seconds until you get consistent and smooth puree.
4. Freeze (skip this step if you’re using an ice cream maker)
Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.
5. Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the pureed mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the sorbet as per the manufacturer’s instructions.
You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Making raspberry sorbet is a simple process that can be easily mastered with a few tips and tricks. Here are some helpful tips to ensure your sorbet turns out perfectly:
- Use fresh, ripe raspberries for the best flavor. If fresh raspberries are not available, frozen raspberries can be used instead.
- When blending the raspberries, be sure to puree them until they are completely smooth. This will ensure a smooth and creamy texture for your sorbet.
- For a sweeter sorbet, add more sugar or honey to taste. However, be careful not to add too much sugar as this can affect the texture of the sorbet.
- To prevent ice crystals from forming, stir the sorbet mixture every hour while it is freezing. This will help to distribute the ice crystals evenly and create a smoother texture.
- For a more intense raspberry flavor, add a few drops of raspberry extract to the sorbet mixture.
- When serving the sorbet, allow it to sit at room temperature for a few minutes to soften before scooping.
By following these simple tips and tricks, you can create a delicious and refreshing raspberry sorbet that is sure to impress.
Although a simple Raspberry Sorbet tastes great, you can add more flavors to make it extra special. Here are a few that go well with pear:
Lemon Raspberry Sorbet
If you want to add a little zing to your raspberry sorbet, try making a lemon raspberry sorbet. Simply add a few more teaspoons of the juice to the recipe, and blend as usual. You can also use lime instead of lemon for a slightly different flavor.
Mint Raspberry Sorbet
For an even more refreshing treat, try adding a handful of fresh mint leaves to the mix before blending. The mint will give the sorbet a cool, invigorating flavor that pairs perfectly with the tartness of the raspberries.
Strawberry Raspberry Sorbet
If you want to mix things up a bit, try making a strawberry raspberry sorbet. This recipe is similar to the basic raspberry sorbet recipe, but with the addition of fresh strawberries.
To make strawberry raspberry sorbet, simply replace half of the raspberries with fresh strawberries. You can also add a little extra sugar to balance out the tartness of the strawberries, if needed.
The result is a sweet and tangy sorbet that’s bursting with bright, fruity flavor. It’s the perfect treat for a hot summer day, or anytime you’re in the mood for something sweet and refreshing.
Frequently Asked Questions
Is Raspberry Sorbet vegan?
Yes, Raspberry Sorbet is vegan as it does not contain any animal products.
Is Raspberry Sorbet gluten-free?
Yes, Raspberry Sorbet is gluten-free as it does not contain any wheat or gluten-containing ingredients.
Can I use frozen raspberries to make Raspberry Sorbet?
Yes, frozen raspberries can be used to make Raspberry Sorbet. Just make sure to thaw them before pureeing them to ensure a smooth texture.
How long does Raspberry Sorbet last in the freezer?
If you store your sorbet in an airtight container or a properly covered container, it can last for up to a month in the freezer. And while it’s still safe to eat the sorbet beyond that, it starts becoming overly icy. With each scoop, you’re bound to get more ice crystals in your mouth.
The cherry on top
Sorbets are a great alternative to ice cream during the blazing hot summer days. With the many benefits of raspberries, like a great Vitamin C source, low in sugar and calories, and a great source of folate and fiber, there’s all the more reason to try out this raspberry sorbet recipe.
You can also try different sorbet recipes using other fruits instead of raspberries. Watermelon, mango, and strawberry are refreshing summer fruits and make great sorbets with or without an ice cream maker. Take it up a notch and try fruit combinations!
Try a few of these other sorbets!
Here’s the Raspberry Sorbet recipe!
- 1 pound raspberries (fresh is best, but you can use frozen)
- 1½ cup sugar
- 2 cups water
- 1 lemon, just the juice
- Put the sugar and water saucepan in a over a low heat and stir until the sugar has dissolved.
- Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- When cool, place the raspberries and sugar syrup in a high-speed blender or food processor. Add the lemon juice and puree at medium speed for a few seconds until you get consistent and smooth puree.You can use a fine mesh strainer to remove seeds or lumps.
- Place the pureed mixture in the refrigerator till it is chilled. Transfer the mixture to the chilled container of your ice cream maker and make the sorbet as per the manufacturer's instructions.You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up. It comes out a gorgeous bright red color ready to satisfy your sweet tooth on a hot day!