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Raspberry Sorbet

a white dish of raspberry sorbet

We have 2 freezer bowls for our ice cream maker, and they’ve been in constant rotation the past few weeks, churning out refreshing coolness in many different flavors. A couple batches of peanut butter ice cream disappeared lickety-split at a gathering last week to celebrate the 4th of July, and the chocolate malt banana ice cream didn’t live to see 72 hours of our freezer interior. With our temperature hitting triple digits two times last week, we’ve had the perfect weather for cold treats, for sure!

And with our raspberries still producing like there’s no tomorrow…

I made Raspberry Sorbet.

It’s gorgeously ruby red and gem-like, colored only from Mother Nature’s personal berry palette. Sweet and icy, and flecked with a touch of whole berries, it’s just the perfect little scoop of refreshment after a summer meal from the grill.

fresh raspberry sorbet
a white dish of raspberry sorbet

Raspberry Sorbet

prep time: 30 minutes
cook time: 30 minutes
total time: 1 hour
Sweet and icy, and flecked with a touch of whole berries, it’s just the perfect little scoop of refreshment after a summer meal from the grill.
4.5 Stars (2 Reviews)


  • 2 c. water
  • 1.5 c. sugar
  • 1.25 lbs. fresh raspberries
  • 2 T. freshly squeezed lemon juice


  • In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup.
  • Pour the syrup into a medium bowl and transfer to the freezer to let chill for 15 minutes.
  • Using a blender or food processer, puree 1 pound of the raspberries with the syrup until smooth. Scrape the puree through a fine sieve or a colander lined with cheesecloth. Discard the seeds.
  • Stir the lemon juice into the raspberry puree and freeze in an ice cream maker until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.
  • Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solidly, it helps to let it sit at room temperature for 10 minutes before scooping.


Adapted from Saveur.

Nutrition Information:

Serving: 1 Calories: 293kcal Carbohydrates: 74g Protein: 1g Fat: 1g Polyunsaturated Fat: 1g Sodium: 7mg Fiber: 7g Sugar: 65g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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41 comments on “Raspberry Sorbet”

  1. I have just made this amazing sorbet! Is by far my favourite to date. Dont know if there will be much left for dessert when the family get home!!! Thanks so much!
    Have just found you and can’t wait to explore the rest of what you have to offer! From a farm girl in New Zealand :)

  2. What a gorgeous red colour! Love it: instant summer feeling (even with the pouring rain here in Amsterdam!)