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Tart, sweet raspberry sorbet is a wonderfully refreshing treat on a warm day.
![Two clear glasses filled with scoops of bright pink raspberry sorbet, garnished with fresh mint leaves, are placed on a white surface with raspberries scattered around.](https://www.stetted.com/wp-content/uploads/2024/07/Raspberry-Sorbet-Photo.jpg)
My son revealed to me the other day that he actually prefers sorbet to ice cream.
Color me surprised, considering how many batches of ice cream I churn out, especially in the summer. It’s not that he’ll turn down rocky road or black raspberry ice cream, but given the choice, he’ll choose a sorbet.
I have to say he has a point, though: Sorbets are just the thing you need when the sun is blazing. The fruit flavor is always bright, and sorbets don’t leave you feeling like you overindulged.
One thing I love about sorbets is that you only need a few ingredients to make them. I love grabbing whatever fruit we have on hand to whip up a batch.
My favorite sorbet flavor is raspberry, of course! I know you’ll love it too.
Ingredients for raspberry sorbet
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
Raspberries – I usually use fresh raspberries for this recipe, but frozen raspberries will also work. Make sure you thaw them first.
Lemon juice – Lemon pairs perfectly with the lemon and also helps balance the sweetness from the sugar.
Granulated sugar – I have not tried using an alternative sugars for making sorbet. If you do, be sure to share how it goes!
How to make this recipe
First, you’ll need to make sure to freeze the bowl of your ice cream maker ahead of time. I usually just reserve a place for it in my big freezer so I can make ice creams and sorbets whenever I get the urge.
Wash the raspberries and add them to a blender or food processor along with the lemon juice.
Purée until completely smooth. If you have a high-powered blender like a Vitamix, it will likely also blend up most of the seeds, but you can strain the purée through a sieve if you want the sorbet to be very smooth.
In a small saucepan, combine the water and granulated sugar. Heat over medium, whisking to dissolve the sugar.
While you could skip warming the sugar and water, it does ensure you do not have sugar crystals in the sorbet that might not have dissolved. I always recommend it!
Once the sugar is completely dissolved and the liquid goes from cloudy to clear, remove from heat and let cool a bit.
Transfer the raspberry purée into a container or bowl and whisk in the sugar mixture until blended. Cover and chill in the refrigerator for about 4 hours.
When ready to churn, place the ice cream maker’s bowl into the machine. Pour in the raspberry sorbet mixture and churn according to manufacturer instructions.
Depending on your machine, churning can take as little as 20 minutes.
Enjoy the sorbet immediately after churning, or use a spatula to transfer sorbet into a freezer-safe container and freeze until solid.
For easier scooping, remove the sorbet from the freezer for about 5 minutes beforehand.
Storage tips
Homemade sorbet will keep in the freezer for about 3 months, when stored in a freezer-safe container.
I do not recommend freezing sorbets and ice creams in metal loaf pans unless you plan to serve the entire batch in one go.
A better option is to use silicone containers made specifically for ice cream, or lined cardboard containers that can be used for hot or cold items.
If you must use a loaf pan, make sure to cover as tightly as possible to prevent air from getting into the sorbet and creating ice crystals.
This raspberry sorbet is one of my favorite summer treats. Make it today!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Raspberry Sorbet
Ingredients
- 12 ounces raspberries, thawed if frozen
- 2 teaspoons lemon juice
- ¾ cup granulated sugar
- 1 cup water
Instructions
- In a blender or food processor, puree raspberries with lemon juice. If desired, pour through a mesh strainer to remove seeds. (A high-powered blender will pulverize most of the seeds.)
- Simmer water and sugar together over medium heat until sugar is dissolved. Combine with raspberry puree and chill 4 hours, then churn in your ice cream maker.
Notes
- Makes about 1 quart.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…