Today’s homemade raspberry sorbet recipe is fantastic and one that you’ll keep making again and again. You’ll be delighted to know that this recipe uses plenty of fresh fruit, so it’s actually quite good for you as well!
How to Make Homemade Raspberry Sorbet
Here’s everything that you’ll need to know in order to make this homemade raspberry sorbet recipe:
- Prepare the saucepan. Add the water and sugar to a saucepan.
- Boil. Bring the mixture to a boil over medium high heat.
- Simmer. Reduce the heat to medium and simmer for 5 to 10 minutes or until the liquid has become a syrup.
- Cool. Set the mixture aside to cool.
- Process. Add the fresh raspberries and freshly squeezed lime juice to a food processor and process until smooth.
- Mash. Put a fine-mesh sieve over a bowl and use the back of a spoon to stir and mash the raspberry puree against the side and bottom of the sieve.
- Finish it off. Stir in the prepared syrup mixture and pure vanilla extract into the raspberry puree and whisk to combine.
- Freeze. Pour the mixture into a shallow container and put it in the freezer; use a fork to scrape the sorbet every hour afterwards until it’s frozen.
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.
The Best Homemade Raspberry Sorbet (You need to try this!)
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 8 1x
- 5 cups fresh raspberries
- 1 cup water
- 1 ½ cups sugar
- 1 ½ tbsp fresh lime juice
- 1 tsp vanilla extract
- 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.