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. With so many raspberries in hand and it being a hot summer, we decided to make Raspberry Sorbet 🙂 This is by far the easiest raspberry sorbet recipe.
The only downside to making sorbet is that after you freeze it, it becomes very difficult to scoop again because they freeze over like ice. Unlike ice cream, there is no dairy in this recipe. As a result, I often find myself having to thaw this sorbet 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 🙂
How to Make Raspberry Sorbet
To make this Raspberry Sorbet recipe, 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 🙂
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 mixture and put it in your ice cream maker. We recommend the Ice Cream Maker attachment if you have a Kitchenaid Stand Mixer. If you plan on making lots of ice cream or sorbet, this is definitely worth the investment!
The result is some really smooth sorbet!
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 🙁
Sorbet is 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! Don’t have raspberry? Check out our Strawberry Sorbet recipe!
Raspberry Sorbet Recipe
Ingredients
- 120g granulated sugar
- 200ml water
- Juice from 1/4 lemon
- 416g fresh raspberries
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Instructions
- 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.
I love this simple ingredient list!
Thank you! It may be time consuming but it’s totally worth it!
This looks like the perfect summer treat!
It’s best to make a bigger batch because this gets finished off quickly 😉