When the sun is shining there is nothing better than a cold desert to cool you down. Enter raspberry sorbet, a bright, icy treat that balances sweet and tart perfectly. Whether you are hosting a backyard BBQ, having a quiet afternoon or just need something cold after a long day, raspberry sorbet is the answer. The beauty of this frozen dessert is in its simplicity: a few ingredients, minimal prep and a burst of fresh, fruity flavor in every bite. Plus it is dairy free and naturally light so you can indulge without the guilt.
If you have been looking for a way to make your summer a little more refreshing and delicious this raspberry sorbet is the answer. It is easy to make and requires no special equipment, perfect for anyone who wants fresh, homemade desserts without the fuss.
So, get into how you can make this treat and have a cold, tangy raspberry fix anytime you need to chill out.
Raspberry sorbet is a summer treat, it is bright and tangy. You can make it with a few ingredients. It is dairy-free, light and sweet, perfect for a guilt-free treat. Here is how to make it at home:
Ingredients
Method
The key to great raspberry sorbet is the raspberries. Use fresh, ripe raspberries that are sweet and juicy. Fresh berries will give you a more vibrant, natural flavor than frozen or less than fresh berries. If fresh raspberries are out of season, frozen raspberries can work too—just thaw them before using for a smoother texture.
Raspberries are tart so balancing the sugar is important, start with the amount of sugar in the recipe but taste the mixture before freezing. If you like it sweeter you can add a little more sugar. Or you can use honey or agave syrup for a different flavor profile. Adjust to your taste but keep in mind the freezing process will mute the sweetness so it’s better to slightly sweeten it upfront.
Using simple syrup (water and sugar dissolved together) instead of granulated sugar helps to create a smoother sorbet. It dissolves quickly in the raspberry puree and prevents any graininess. By cooling the syrup before mixing it with the raspberries you get a more even distribution of sugar.
Straining the raspberry puree through a fine mesh sieve is a must when making sorbet. This gets rid of the seeds and any remaining raspberry pulp so your sorbet is smooth and creamy. It may seem like an extra step but it makes a big difference in the final texture and when you serve it.
A little lemon juice adds brightness and a touch of tartness to the raspberry sorbet which balances the sweetness. This subtle addition enhances the flavor and gives your sorbet more depth. Plus it helps preserve the color of the sorbet so it stays red instead of brown as it freezes.
Freeze your sorbet in a shallow dish, after an hour, scrape with a fork to break up any ice crystals. This will give you that fluffy, smooth texture. Scrape every 30 minutes for 3-4 hours to get a light, airy texture that will melt in your mouth.
Once your raspberry sorbet is frozen and ready to serve, store it properly to preserve the texture and flavor. If you have leftovers, store in an airtight container in the freezer. If it gets too hard after freezing, let it sit at room temperature for a few minutes before scooping. This will soften the sorbet and give you that smooth, creamy texture.