Name: Raspberry Sorbet
Prep time: 5 min
Ingredients: 12 ounces raspberries (thawed if frozen); 2 teaspoons lemon juice; ¾ cup granulated sugar; 1 cup water

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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.

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:

Ingredients for raspberry syrup: a bowl of raspberries, a measuring cup of water, a bottle of lemon juice, and a bowl of sugar.

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!

Top-down view of two bowls of raspberry sorbet garnished with basil leaves, surrounded by fresh raspberries on a white surface.

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.

Top view of a blender with a smooth red mixture inside, possibly a fruit or vegetable puree.

A stainless steel saucepan filled with water and a whisk, placed on a white surface with a striped towel beside it.

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.

A pot of liquid is being poured into a measuring cup filled with a red mixture, with a whisk resting inside the cup.

A glass measuring cup filled with red liquid, and a metal immersion blender inside it, placed on a white surface with a striped cloth in the background.

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.

A white bowl contains smooth, bright red raspberry sorbet, with a purple cloth and a small bowl of raspberries in the background.

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.

A spoon scoops vibrant red raspberry sorbet from a glass bowl, garnished with fresh basil leaves and surrounded by whole raspberries.

This raspberry sorbet is one of my favorite summer treats. Make it today!

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