There’s something about bright red raspberries that endear us when it comes to frozen treats, and this one is no exception. Try this homemade Raspberry Sorbet recipe! The flavor is an explosion of pure fruit, like taking a bite of 100 raspberries at once. It’s got the best creamy, frosty texture, like a good raspberry gelato. Better yet: it’s simple to whip up at home and impresses everyone. This one in particular is a big favorite around here, vying for the top spot against Strawberry Sorbet. Ready to give it a try?
Ingredients for this raspberry sorbet recipe
Most sorbet recipes are as simple as fruit, sugar and water: though you can dress them up with fancy flavors if you like. But we find the best sorbets are the simplest: the ones that showcase the pure flavor of the featured fruit. You need just 3 ingredients to make a homemade raspberry sorbet:
Fresh raspberriesLemon juiceSugar
All you need to do? Blend the berries, lemon juice and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. If you like a sorbet with a more solid texture, you’ll want to leave time to let it sit in the freezer for 1 hour until it comes to a scoopable texture.
Necessary equipment
For this raspberry sorbet recipe, you’ll need two special tools. Here’s what you’ll need to make sorbet:
Blender: You’ll need a blender to blend the fruit and sugar into a smooth pureeIce cream maker: An ice cream maker freezes the puree into a frosty consistency. Here’s the 2 quart ice cream maker we use: it’s absolutely worth the purchase and works for sorbets and ice cream recipes.
Freeze the base in advance
One thing to keep in mind: make sure to freeze the base of the ice cream maker overnight before making this recipe. If you forget, try freezing the base for at least 4 hours. How to check if the base is fully frozen? Give it a shake: if you still hear liquid inside, it’s not fully frozen yet.
Make ahead & storage for raspberry sorbet
This raspberry sorbet is best the day it is made: either immediately or frozen for 2 hours in a container. But you can store leftovers if you have them! Here are a few tips for storage info:
Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.Make the sorbet up to 2 hours in advance of serving. The texture is a bit loose right out of the ice cream maker. After freezing 1 or 2 hours, it will be nicely solid at this point and easy to scoop into balls.Leftovers save 1 week, but defrost at room temp for about 20 to 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!)
More sorbet recipes
You can make fruit sorbets with almost any variety of fruit! Here are a few of our favorite sorbet recipes:
Try frosty Strawberry SorbetOpt for sunny Mango Sorbet or Pineapple SorbetGo big on citrus with Lemon Sorbet or Lime SorbetTry juicy Watermelon Sorbet or Peach Sorbet
This raspberry sorbet recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
5 from 1 review
