Easy Raspberry Sorbet made with fresh raspberries, sugar, water, and a pinch of salt. A refreshing, homemade frozen treat for summer cravings!
I’ll be honest with you, sorbet used to be that dessert I ordered at restaurants when I wanted to pretend I was making a healthy choice. You know what I mean—the “I’ll get the sorbet instead of cake” decision that feels virtuous until you’re side-eyeing your friend’s chocolate lava cake.
But then, last summer, I accidentally discovered real Raspberry Sorbet magic. Picture it: a sweltering Saturday, I’m raiding the fridge for anything cold and sweet, and there’s a pile of raspberries that are one day away from “mushy regret.” My ice cream maker? Sitting on the shelf, still in its box (classic impulse buy). And I had this wild thought: “What if I just… throw these together and see what happens?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Spoiler: What happened was life-changing. It wasn’t icy. It wasn’t watery. It was bold, fresh, a little tart, a little sweet, and I, a self-proclaimed “ice cream only” person, ate half the batch standing by the sink. No shame.
Now, this Raspberry Sorbet is my go-to when I want to feel fancy without turning on the oven. And once you make it? You’ll totally get it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Raspberry Sorbet Recipe?
First off, it’s laughably easy. Like, four-ingredients-and-a-blender easy. You don’t need a pastry degree. You don’t even need a reason—just a hot afternoon and a craving for something cold and vibrant.
What makes it so special? The texture. We’re not making “frozen fruit water” here. This sorbet is smooth, luscious, almost creamy—without a drop of dairy. The sugar syrup keeps it from turning into an ice brick (you know, the kind you try to scoop and nearly sprain your wrist? Yeah, not here).
Plus, the raspberry flavor? It slaps you (gently) in the face with that sweet-tart punch that’s basically summer in a spoon. You can whip it up a day ahead for a party or, let’s be honest, make it on a random Tuesday just for you. I do.
Ingredient Notes:
Alright, this isn’t one of those ingredient lists where you need to Google half the stuff. You probably already have this at home. Here’s why each part matters:
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Water (2 cups): It’s the unsung hero. Makes the simple syrup that gives the sorbet its smooth texture.
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Granulated Sugar (1 1/2 cups): Sweetens it up and helps keep it soft. Less sugar = icier sorbet. Trust me on this.
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Pinch of Salt: It’s tiny but mighty. It rounds out the flavors and makes the raspberries taste even raspberrier.
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Raspberries (4 cups): Fresh is fabulous, but thawed frozen berries? They work like a charm too. You’re good either way.
How To Make Raspberry Sorbet?
Okay, friend, let’s do this. No fancy techniques, no stress. Here’s how it’ll go down in your kitchen:
Step 1: Make Simple Syrup
You’ll start by combining water and sugar in a saucepan over medium-low heat. Stir it gently until the sugar melts into the water. It’s not rocket science—just keep an eye on it and don’t let it boil over. Once it’s clear and smooth, take it off the heat. Simple, right?
Step 2: Blend the Raspberries
Grab your blender. Toss in your raspberries and sprinkle that tiny pinch of salt (don’t skip it!). Pour your warm sugar syrup over the berries. Blend until you’ve got a gorgeous, ruby-red liquid that’ll make you want to drink it straight. (You could… but patience.)
Step 3: Strain (Optional But Recommended)
This step’s for the seed-haters. Place a fine-mesh strainer over a bowl and pour in the mixture. Use a spatula to press it through. Yes, it’s a little tedious, but your teeth will thank you later when you’re not picking out seeds.
Step 4: Chill the Mixture
Cover the bowl and refrigerate it for at least 2 to 3 hours. Overnight is even better. This step feels annoying, but it’s the secret sauce to that silky texture. So go binge an episode or two—this is the perfect excuse.
Step 5: Churn & Freeze
Once it’s chilled, pour it into your ice cream maker and churn for about 20 minutes. It’ll transform into a soft, dreamy sorbet that you’ll be very tempted to eat immediately. If you want it firmer, transfer it to a container and freeze it for 2 more hours. But honestly? Soft-serve sorbet is a vibe.
Storage Options:
If you’ve got any self-control left after churning, stash the sorbet in an airtight container and pop it in the freezer. It’ll stay lovely for about a week. After that, it might get a little icy—but still totally edible. Just let it sit on the counter for a few minutes to soften up. But if you’re anything like me, there’s a solid chance it never makes it past Day 2.
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Variations and Substitutions:
This Raspberry Sorbet is a solid 10/10 as is, but if you’re in the mood to mix things up, here’s how you can get creative:
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Lemon Zing: Squeeze in some fresh lemon juice before churning for extra tartness.
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Berry Medley: Swap in half blueberries or strawberries for a mixed berry vibe.
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Herb-Infused: Steep fresh mint or basil in the sugar syrup while it warms up. Fancy, right?
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Honeyed Version: Replace part of the sugar with honey or agave for a softer, floral sweetness.
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Boozy Boost: A splash of Chambord or even vodka can keep it extra scoopable—and fun.
What to Serve with Raspberry Sorbet?
Sure, it’s stunning on its own, but let’s dream a little bigger, shall we?
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With Dark Chocolate Shavings: Because raspberry and chocolate is never a bad idea.
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On Pound Cake: Instant fancy dessert. You’re welcome.
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With Fresh Mint and Berries: Makes you look like you tried harder than you did.
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Sparkling Sorbet Float: Drop a scoop into a glass of bubbly (prosecco, lemonade, or even Sprite).
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Next to a Stack of Shortbread Cookies: Crunchy, buttery, perfect.
Frequently Asked Questions:
Can I make this without an ice cream maker?
Yep! It won’t be as smooth, but you can pour the mixture into a shallow dish, freeze it, and stir every 30 minutes. More work, but still delicious.
Can I use frozen raspberries?
Absolutely. Just thaw them first. Sometimes they’re even sweeter than fresh.
Is it too sweet?
It’s a sweet-tart balance. But if you’re more into tangy desserts, feel free to cut back the sugar a little or add extra lemon juice.
And there you have it! You’re officially ready to whip up the easiest, most refreshing Raspberry Sorbet ever. When you inevitably eat half of it straight from the container, just know—you’re in good company. Let me know if you’re now a sorbet convert too!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Sorbet
Ingredients
- 2 cups water
- 1 1/2 cups granulated sugar
- Pinch of salt
- 4 cups raspberries fresh or thawed frozen
Instructions
Prepare the Simple Syrup:
- In a medium-sized saucepan, combine the water and granulated sugar. Place over medium-low heat and stir occasionally until the sugar has completely dissolved. Once dissolved, remove the saucepan from the heat and set aside to cool slightly.
Blend the Raspberries:
- In a blender, add the raspberries along with a pinch of salt. Pour the prepared sugar-water mixture over the berries. Blend on high speed until the mixture is smooth and well combined.
Strain the Mixture:
- For a smoother texture, pass the blended mixture through a fine mesh strainer into a large bowl, using a spatula to press and extract as much liquid as possible. Discard the remaining seeds and pulp.
Chill the Mixture:
- Cover the strained sorbet base with plastic wrap and refrigerate for 2 to 3 hours, or until thoroughly chilled. For best results, refrigerate overnight to allow the flavors to develop fully.
Churn the Sorbet:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20 minutes, or until the sorbet reaches a soft, creamy consistency.
Freeze for a Firmer Texture (Optional):
- If a firmer sorbet is desired, transfer the churned sorbet into an airtight container and place it in the freezer for an additional 2 hours before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
