Simple Raspberry Sorbet Recipe

In the heat of the summer, there’s nothing quite like an icy, refreshing, sweet treat to cool you off. Raspberry sorbet satisfies all my cravings for a cool dessert that balances tart and sweet flavors perfectly. The best part is, it’s super simple to make. You don’t need a fancy ice cream maker to whip up this delicious dessert!

What is raspberry sorbet?

A sorbet is a frozen treat that combines ice, a simple sugar syrup, and some crushed fruit to create a scoopable dessert that’s perfect for summer. It doesn’t contain any dairy products, and the recipe is very simple. Typically, the fruit flavoring in a sorbet comes from real puréed fruit, as is the case with this raspberry sorbet.

Are sherbet and sorbet the same thing?

No, although sherbet and sorbet are similar, sherbet contains some dairy products. These can be milk, cream, buttermilk, or egg whites. The dairy gives sherbet a creamy texture that’s closer to ice cream.

Sorbet has no dairy products. It’s really just sugar, ice, and fruit purée with a few other ingredients added in depending on the recipe. Sherbet is creamier than sorbet, while sorbet requires a little more time on the counter to thaw before serving.

What is the main ingredient of raspberry sorbet?

Frozen raspberries are the key ingredient in this sorbet. It’s a great way to use up fresh raspberries you picked from your berry patch or bought from your local farmers’ market. Since raspberries are the chief ingredients in this sorbet, it tastes like an icy swirled-up version of this delicious summer berry.

What is raspberry sorbet made of?

This raspberry sorbet recipe contains only two ingredients—I told you it was simple! All you’ll need are six cups of frozen raspberries and a cup and a half of maple syrup. You can add a few tablespoons of water if you find the consistency is too thick.

 

How do you make easy homemade sorbet?

The directions for making raspberry sorbet are as simple as the ingredient list. To make your homemade sorbet:

• Blend the maple syrup and frozen berries until they’re completely smooth.
• Freeze the mixture for six hours in a covered metal loaf pan or freezer-safe bowl.
• Before serving, allow the sorbet to sit on the counter for a few minutes to soften up.

Can I use fresh raspberries instead of frozen?

You need frozen berries to create the icy texture of this sorbet, so fresh fruit will need to be frozen before being used. It’s similar to creating a berry smoothie—if you were to use fresh berries, you’d need to add ice to mimic the texture you’d get with frozen berries. This would dilute the flavor, so I recommend skipping the ice and using frozen raspberries instead.

If you have a bunch of fresh berries you want to use, take your berries and freeze them on a baking sheet the night before. This way, they’re ready to blend in your icy raspberry sorbet.

How do you store raspberry sorbet?

You can store sorbet in the freezer for one to two months. Make sure it’s in a freezer-safe container. If you want to use some of the sorbet, you can remove it from the freezer, allow it to thaw enough to scoop, and then re-freeze whatever is left. Since it doesn’t contain any milk ingredients, it’s perfectly safe to re-freeze frozen sorbet.

Want more fruity frozen treats?

• Berry Yogurt Pops
• Mason Jar Ice Cream
• Watermelon Mint Frozen Fruit Pops