Raspberry Sorbet Recipe

One of our annual traditions is to go berry picking at one of our local farms. We typically just pick strawberries but seeing as we were catching the tail end of Strawberry picking season, we decided to pick Raspberries as well.

The strawberries were in scarce supply but we were still able to get some decent ones. They’re so small compared to the GM ones you find at the supermarket but boy do they taste so much better!

The raspberries on the other hand were in abundant supply. They were so easy to pick off since they were so ripe – they literally just fell off the vines.


With close to 2 lbs of raspberries, we had to come up with a game plan as to what to do with them. Making jam seems kinda boring. Seeing as it is so hot outside right now, making ice cream seemed like the best idea. In fact, raspberry sorbet would be perfect!

Raspberry Sorbet

Sorbets are super easy to make but I personally find them a bit annoying because once you freeze them, since they don’t have the cream to make it easier to scoop, it tends to freeze over like ice. As a result, I often find myself having to thaw it out a bit first before I can easily scoop it. However, it still tastes amazing! It just requires a bit of patience if you want to eat it right away πŸ™‚

To make sorbet, make sure you quickly rinse the berries to get rid of any impurities. Then, place it all in a food processor and puree. Just look at how gorgeous and red these raspberries are πŸ™‚


After you puree them, you’ll notice you’ll be left with a lot of seeds. You’ll need to sieve it to just get the juice.


Look at all the seeds that got left behind! I don’t know what to do with them so I just chucked it afterwards.


Once you have the raspberry puree ready, mix in the syrup and lemon juice mixure and put it in your ice cream maker. The result is some really smooth sorbet!

Finished product

If you like your sorbet this soft, you can just eat it as is (like me because I’m impatient :)). However, it does taste best after you place it in the freezer to set overnight. However, as I mentioned earlier, you may need to thaw it a bit when you want to eat it so that it’s easier for you to scoop. Just make sure you don’t over thaw it or i’ll be super runny, kind of like my main photo on this blog here πŸ™

Sorbets are a great palette cleanser, if you have extra berries lying around, I highly recommend you make sorbet with it. It’s perfect for those who are lactose intolerant and vegan as well because no dairy products are used in the process! This raspberry sorbet recipe is super easy to make – you can’t go wrong!

Raspberry Sorbet Recipe

Prep Time: 11 minutes

Cook Time: 10 minutes

Category: Ice Cream & Sorbet

Servings: 6

Raspberry Sorbet Recipe


  • 120g granulated sugar
  • 200ml water
  • Juice from 1/4 lemon
  • 416g fresh raspberries


  1. Place sugar in a sauce pot with water and bring to a simmer. Heat until sugar has dissolved and boil for a minute to help the syrup thicken.
  2. Once thickened, take it off the heat to set aside and cool. Stir in lemon juice.
  3. In a food processor, puree the raspberry. Sieve the mixture and discard the seeds.
  4. Combine the syrup and the raspberry sauce. Store in the fridge overnight to allow the mixture to cool completely.
  5. After the mixture has been completely cooled, place your raspberry mixture into your ice cream maker and follow the manufacturer's instruction. Once done, scoop the sorbet into an airtight container. You can enjoy the sorbet as is (if you like the soft texture). Otherwise, freeze it overnight and when ready to serve, thaw for a bit first so you can easily scoop it out.
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