If you’re looking for a simple, refreshing dessert, make this easy raspberry sorbet recipe (it’s so good!).
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Pin It3 more homemade sorbet recipes you’ll love (if you have a Ninja Creami): Ninja Creami Lemon Sorbet, Ninja Creami Strawberry Sorbet, Ninja Creami Mango Sorbet
How to Make Raspberry Sorbet
- Make the Syrup. Simmer water and sugar 5–10 minutes until syrupy. Cool completely.
- Prep Raspberries. Blend raspberries with lime juice, then strain through a fine sieve to remove seeds.
- Freeze and Serve. Stir raspberry purée with syrup and vanilla. Freeze in a shallow container, scraping with a fork every hour until firm and fluffy.
(You may also like: Raspberry Coulis)
Can I Use This Recipe with Other Fruits?
One of my favorite things about this particular sorbet recipe is how easy it is to modify it in order to use other types of fruit. With that being said, here are a few suggestions for other sorbet flavors that you can try out next:
- Strawberry sorbet
- Peach sorbet
- Watermelon sorbet
- Mango sorbet
- Clementine sorbet
- Pineapple sorbet
How to Store Leftover Raspberry Sorbet
It’s usually best to enjoy your homemade raspberry sorbet as quickly as possible after making it. Sorbet is best enjoyed within 1-3 days but it will keep for up to 7 days when stored properly in the freezer.
You’ll also want to make sure that you’re keeping your leftovers sealed up tightly inside of an airtight container to help keep any unwanted freezer odors away as well
P.S. If you love this raspberry sorbet, you’ll also love this homemade cantaloupe sorbet: https://nurturedhomes.com/cantaloupe-melon-sorbet
Cantaloupe Recipes
Cantaloupe Melon Sorbet
Raspberry Sorbet
Ingredients
- 5 cups fresh raspberries
- 1 cup water
- 1 ½ cups sugar
- 1 ½ tbsp fresh lime juice
- 1 tsp vanilla extract
Instructions
- Add the water and sugar to a saucepan.
- Bring to a boil over medium high heat.
- Reduce the heat to medium and simmer for 5-10 minutes or until the liquid has become a syrup.
- Set aside to cool.
- Place the raspberries and lime juice in a food processor and process until smooth. Put fine-mesh sieve over a bowl.
- Using the back of a spoon, stir and mash the raspberry puree against the side and bottom of the sieve.
- Stir in the syrup and vanilla extract into raspberry purée and whisk to combine.
- Pour the mixture in shallow container and put it in a freezer.
- Scrape the sorbet with a fork every hour until frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
