Raspberry Sorbet Recipe
Introduction
This refreshing raspberry sorbet is delightfully simple to make and bursting with natural fruit flavor. With just a few ingredients, you can create a light and tangy treat that’s perfect for warm days or as a palate cleanser between meals.
Ingredients
- 4 cups fresh raspberries (or frozen, thawed)
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Step 1: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool.
- Step 2: Add the raspberries and lemon juice to a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve if you prefer a smoother texture without seeds.
- Step 3: Once the sugar syrup has cooled, add it to the raspberry puree and mix well.
- Step 4: Pour the raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 30 minutes.
- Step 5: Transfer the sorbet to a container and freeze for at least 4 hours to firm up before serving.
Tips & Variations
- For extra brightness, add the optional lemon zest to the raspberry puree before blending.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm to break up ice crystals.
- Try substituting half the raspberries with strawberries or blackberries for a mixed berry sorbet.
Storage
Store the sorbet in an airtight container in the freezer for up to 1 week. To serve, let it sit at room temperature for 5 to 10 minutes to soften slightly. Stir before scooping if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just thaw them completely before blending to ensure smooth texture and even sweetness.
Do I need a special machine to make sorbet?
An ice cream maker is recommended for the best texture, but you can freeze the mixture in a shallow dish and stir every 30 minutes to mimic churning.
PrintRaspberry Sorbet Recipe
This refreshing raspberry sorbet is a perfect fruity treat made from fresh or thawed raspberries, sugar, and lemon juice. It features a simple homemade sugar syrup and is churned in an ice cream maker to create a smooth, vibrant sorbet that’s naturally dairy-free and bursting with tangy raspberry flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegan
Ingredients
Raspberry Mixture
- 4 cups fresh raspberries (or frozen, thawed)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Sugar Syrup
- 1 cup sugar
- 1/2 cup water
Instructions
- Make the Sugar Syrup: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
- Prepare Raspberry Puree: Add the raspberries and lemon juice to a blender or food processor. Blend until smooth. For a smoother texture without seeds, strain the puree through a fine-mesh sieve into a bowl, discarding the seeds.
- Combine Mixture: Once the sugar syrup has cooled, add it to the raspberry puree and mix thoroughly to ensure an even sweetness and consistency.
- Churn the Sorbet: Pour the raspberry mixture into an ice cream maker. Churn according to the manufacturer’s instructions, typically for 20-30 minutes, until the sorbet reaches a soft-serve consistency.
- Freeze to Firm Up: Transfer the churned sorbet into a sealed container. Freeze for at least 4 hours to firm up the texture before serving.
Notes
- Using fresh raspberries will yield the best flavor, but frozen raspberries work well if thawed completely.
- Straining the puree removes seeds and creates a smoother sorbet, but it is optional if you prefer a rustic texture.
- Adjust sugar quantity based on the sweetness of your raspberries and personal preference.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm, to reduce iciness.
- Let the sorbet sit at room temperature for a few minutes before scooping for easier serving.
Keywords: raspberry sorbet, berry sorbet, vegan dessert, frozen dessert, fruit sorbet
