Raspberry Sorbet Recipe

If you’re looking for a light and refreshing dessert, look no further than this delicious raspberry sorbet recipe. Made with only a few simple ingredients, this sorbet is perfect for satisfying your sweet tooth without being too heavy. And the best part? It’s incredibly easy to make!

Tips on how to make the perfect raspberry sorbet

  1. Start with fresh or frozen raspberries: for the best flavor, use ripe and juicy raspberries that are in season. If you can’t find fresh raspberries, frozen will work just as well.
  2. Add sugar to taste: depending on how sweet you like your sorbet, you may want to add more or less sugar.
  3. Use a high-powered blender or food processor: this will help to create a smooth and creamy sorbet texture. If you don’t have either of these appliances, you can try using a hand blender instead.

Make an ice cream cake out of it.

Raspberry sorbet without ice cream maker

Don’t have an ice cream maker? No problem! You can still make this delicious raspberry sorbet without one. Simply pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes or so.

Toppings for your raspberry sorbet

Add even more joy with:

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Fresh Raspberry Sorbet Recipe

This easy summer recipe for a raspberry sorbet is a no brainer. Just a few high quality ingredients turn into pure joy. Try it out today!
5 from 2 votes
Total Time 35 minutes
Servings 6 servings
Calories 110


  • 150 g caster sugar
  • 200 ml water
  • 500 g raspberries
  • ½ lemon juiced


  • Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved. Pour the syrup into a bowl, leave to cool and then chill.
  • Puree the fruits in a food processor or blender, then press through a sieve into a large bowl. Stir in the chilled syrup and lemon juice.

With an ice cream maker

  • If you have an ice cream maker – churn until thick enough to scoop.

Without ice cream maker

  • If you are making by hand-pour the mixture into a plastic container and freeze for 4 hours until mushy. Stir every 30 minutes with a fork.
Keyword sorbet, Summer
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
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