This smooth raspberry sorbet is a refreshing cool-down treat from summer’s heat. It’s also a delightful palate cleanser after a spicy meal or dinner off the grill. Really, it’s so good (and so easy) you’ll be coming up with all sorts of reasons to make it again and again.
Raspberry Sorbet Ingredients
- Fresh lemon juice: In lieu of water, lemon juice can be used as the liquid for the sorbet syrup. This not only lends a tartness to balance the sweetness but also helps bind the fruit puree into the right consistency (like a smoothie) for the sorbet to freeze well.
- Fresh or frozen unsweetened raspberries: Frozen berries work beautifully in this recipe. Just be sure the berries have no artificial sweetener already added. As with all sorbets, fruit is the primary flavor, so the fresher the fruit, the tastier the sorbet. If you have access to peak-season raspberries, use those instead (for sorbet and our other favorite fresh raspberry recipes).
- Confectioners’ sugar: In this recipe, the sugar enhances texture and helps prevent crystallization. Given the high pectin of raspberries, this sorbet has a creamy, almost ice cream-like consistency.
Directions
Step 1: Blend the ingredients
Add all the ingredients to a blender or food processor and puree the mixture. This should not take more than a few minutes. If necessary, stop and scrape down the sides of the blender or food processor to ensure that everything is mixing together evenly. When finished, the fruit puree should have the consistency of a yogurt-based smoothie (pourable, but neither too runny nor too thick).
Step 2: Freeze
Pour into a freezer-safe container and freeze until firm. This should take around four hours.
Editor’s Tip: To ensure your sorbet stays fresh and resists freezer burn, add a layer of waxed paper pressed directly onto the sorbet before you seal the airtight lid. Leave enough wax paper so that it hangs over the sides. This extra barrier will help prevent extra air from reaching the sorbet and making it icy.
Raspberry Sorbet Variations
- Yes way, rosé: For a fruit-forward dessert with a sophisticated twist, replace the lemon juice with dry rosé for this sorbet’s syrup mixture.
- Tastes better with basil: Make good use of your herb garden bounty by adding a handful of fresh basil leaves to the blender. Sweet basil works best here, adding an earthy, aromatic and almost peppery taste to every deliciously light and creamy bite.
How to Store Raspberry Sorbet
When stored securely in a freezer-safe airtight container, homemade raspberry sorbet can last up to three weeks. To further protect it from becoming too icy, take that extra step of adding a layer of waxed paper before sealing the lid.
Raspberry Sorbet Tips
Can I make this sorbet with frozen berries?
If preparing sorbet from frozen raspberries, allow them to thaw fully. We recommend placing berries directly into a colander in the sink (or in a bowl in the fridge overnight). We do not recommend defrosting the berries in the microwave, as this will create excess liquid that can adversely impact the desired thickness of the fruit puree. This can result in more of a slush than a sorbet with a firmness and texture similar to ice cream.
Can I make this sorbet with other berries?
Yes. You can use this recipe as a base and try it with other berries, even a berry mixture. We recommend pairing fibrous, high-pectin fruits together to achieve a creamier texture (think blueberries, strawberries and blackberries). Citrusy fruits are lower in pectin and will result in a thinner puree.
What makes sorbet so creamy?
The creamy texture comes from added sweetener, which enhances the texture and prevents it from becoming too icy when frozen.
Is raspberry sorbet healthy?
Unlike ice cream, sorbet is both dairy-free and fat-free. While it does contain added sugar, the first ingredient in any sorbet is fruit. Raspberries, in particular, are high in fiber and vitamin C and contain many antioxidants.
How should sorbet taste?
Sorbet should taste sweet, cool and creamy, but not slushy. This comes from the balance between the fruit, simple syrup and the added sweetener (the best sorbets have a sugar concentration between 20 and 30%).
