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This Raspberry Sorbet is soft, delightfully tart, and bursting with fresh berry flavor! It can be made with store-bought purรฉe or fresh raspberries!

Raspberry sorbet served in two white bowls.

In New York, late season raspberries are our last burst of Summer color before pumpkin spice season takes over. Even though I am a pumpkin spice fanatic, I always want to give fresh raspberries all the time I can! Perfectly chilled raspberry sorbet is a delightful way to close out the summer season. Who can say no to its bright berry flavor highlighted with lemon and sweetened with just a little sugar? This Raspberry Sorbet captures everything I love about raspberries in each refreshing spoonful (after spoonfulโ€ฆ). 

In case youโ€™d like to join me, Iโ€™m making all the raspberry desserts possible with those last fresh raspberries of the season. Now is the perfect time to make Raspberry Rhubarb Crumble, Traditional Raspberry Linzer Cookies, Mixed Berry Pie, Lemon Raspberry Bread Pudding, and Mixed Berry Crumble,  just to name a few!

Why you will love this raspberry sorbet:

  • An easy showstopper: This bright raspberry sorbet is made with only simple syrup, raspberry purรฉe, and lemon juice. Just mix them together and let your ice cream maker do the rest!
  • Perfect texture: Soft and refreshing, each spoonful of this sorbet exquisitely melts in your mouth. 
  • Safe for most dietary restrictions: Yes, youโ€™ve found a dessert that is naturally vegan. It has very little added sugar and absolutely zero dairy products!
Raspberry sorbet in a metal cannister with a spoon curling a serving off of the top.
Grandmas Raspberry Rhubarb Crumble on plate with ice cream side view
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Recipe Tips

  • Keep it chill: Your raspberry sorbet will be much easier to make if all the ingredients and even equipment are cold.
  • Stop spinning: Avoid overmixing your sorbet by stopping your ice cream maker once the sorbet looks like soft-serve ice cream. Otherwise, your sorbet will become too hard once it freezes.
  • Taste before spinning: The ingredients are delightfully simple here, but that means that each needs to shine! Raspberries vary in sweetness as do store-bought purรฉes. Add a bit of simple syrup, taste and repeat.

 If youโ€™ve added all the lemon juice and simple syrup, but the flavor still doesnโ€™t pop, try just the tiniest pinch of kosher salt. Sometimes just a little salt will amplify all the other flavors without adding sweetness.

Ingredients

  • Raspberry Purรฉe: You can use homemade or store-bought raspberry purรฉe for this sorbet. Remember raspberry purรฉe is simply raspberries and sometimes sugar, so be wary of mixes with too many additives.
  • Sugar: I use granulated sugar in this sorbet. It is here for the more obvious flavor reasons, and to improve texture and stability.

Sugar helps you get that melt-in-your mouth quality! It also keeps the sorbet from being too icy, as sugar inhibits freezing.

  • Water: Water is important in sorbet-making to dissolve the sugar. Tap water is fine. I usually use cold water just because I want a slow and steady heating process.
  • Lemon Juice: Lemon juice is the linchpin of the flavor here! My motto for citrus juices is that fresh is always best. If you must use store-bought lemon juice, try to find a frozen option that is frozen fresh juice. Sometimes lemon juice is even in the refrigerator section. If it looks dark in color, then it is no longer going to taste fresh.

Variations

  • Add alcohol: You could add a bit of chambord! I would never keep you from living your best life! Be aware that too much alcohol might make the sorbet overly soft, because it also inhibits freezing. Call it a frozen daiquiri instead and no one will be the wiser! 
  • Use it as a cake topping: Raspberries and chocolate are a match made in heaven. Top your favorite One Bowl Chocolate Cake with this sorbet, but be sure to serve it immediately!
  • Make it a smoothie or a cocktail: Add fresh fruit and yogurt to this sorbet to make a delightful smoothie! You could also put a scoop of sorbet in your favorite champagne or prosecco for an effortless yet elegant cocktail.

Substitutions

  • Sugar: Sugar is not only a sweetener but it impacts the texture as well. Yes, it is possible to reduce the sugar, or replace it with raw honey or a powdered sugar substitute. However, I cannot personally vouch for the outcome of such sugar substitutes in this raspberry sorbet recipe. If you head that direction, please share with me how it goes!
  • Lemon: I find that lemon is my preferred citrus to pair with raspberry, but you could experiment with other citruses!

Think about citrus as a way to highlight the flavor of the berries.

  • Raspberries: I designed this particular recipe for raspberries, but you could absolutely try it with another berry of your choosing! Itโ€™s helpful to taste for sweetness along the way. Leave me a comment to let me know which fruit ends up being your favorite!

How to make a purรฉe from fresh raspberries for your Raspberry Sorbet

  • Plan: Consider first the amount of raspberry purรฉe you will need. It takes about twice as many fresh raspberries as the desired volume of purรฉe. 
  • Berry choice: Choose the juiciest, ripest raspberries or the resulting amount of purรฉe will be less than predicted. Generally you will need about double the amount of berries by weight. 
  • Blend the berries: Blend fresh raspberries with an immersion blender, traditional blender, food processor, or Nutribullet. Stop blending once the raspberries are broken up.
  • Strain and store: Press the raspberries through a fine sieve with the back of a large spoon in order to catch the seeds. Transfer your purรฉe to a container and refrigerate until you are ready to use it.
  • Blender-Free Option: You could toss your raspberries in a little sugar and let them sit overnight. The sugar pulls out the moisture and lets you strain the seeds easier without needing to blend them! You will not need to refrigerate it before use.

How to Make Raspberry Sorbet

Use these instructions to make the perfect raspberry sorbet every time! Further details and measurements are in the recipe card below!

Prepare your ice cream canister:

Step 1: Pre-freeze the canister for your ice cream machine for at least 24 hours. I also like to pre-freeze the container where I will store my sorbet (a loaf pan, generally).

Make the simple syrup:

Step 2: In a small sauce-pot, combine sugar and water. Stir to incorporate and bring just to a boil. 

Step 3: Remove your simple syrup from the heat, and cool it to room temperature. Refrigerate it before using.

Note: This simple syrup recipe makes about double the amount needed for raspberry sorbet. Save the rest for cocktails, soaking cake, or more sorbet! If you make half of this simple syrup recipe, be wary of the sugar not dissolving completely before it boils.

Chill your raspberry purรฉe:

Step 4: If using fresh raspberries, prepare your raspberry purรฉe {directions above!}. Whether your purรฉe is store-bought or homemade, let it cool in the refrigerator. If your ingredients are cold it helps the sorbet to cool faster and be less icy.

Combine ingredients:

Step 5: Combine the raspberry purรฉe, lemon juice, and half of the simple syrup in a bowl. Whisk vigorously or immersion blend.

If you are using store-bought purรฉe, start with half the simple syrup. Add more to taste. The sugar content varies wildly between brands.

Step 6: Spin the combined ingredients in your ice cream machine according to the manufacturerโ€™s instructions. The sorbet is done when it starts to create ripples that hold and donโ€™t just fall back into the mixture. This will seem like a โ€˜soft-serveโ€™ texture, and itโ€™s important to stop spinning at that point. If you over-spin your sorbet, it will be hard (and not soft) once it is frozen.

Store:

Step 7: Transfer the sorbet to a frozen container and cover the surface with plastic wrap. Freeze it for several hours or overnight. Honestly, it will be delicious immediately! I suggest trying at least one spoonful just to treat yourself!

Raspberry sorbet serving in a white bowl on a dark marble background.

Chef Lindseyโ€™s Recipe Tip

Donโ€™t forget to pre-freeze the canister for your ice cream machine! I keep one canister in the freezer at all times. This helps me to avoid the sad disappointment when an ice cream or sorbet craving strikes!

Frequently Asked Questions

How do you store raspberry sorbet?
Can you make it ahead?
Will the recipe multiply?
Do I need to chill all my ingredients?
Can I make this recipe with frozen raspberries?
What is the difference between ice cream and sorbet?

If you tried this recipe and loved it please leave a ๐ŸŒŸ star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Raspberry Sorbet being scooped with a silver spoon.
5 from 8 ratings

Raspberry Sorbet

This Raspberry Sorbet is soft, delightfully tart and bursting with fresh berry flavor! It can be made with store-bought purรฉe or fresh raspberries!
Prep: 30 minutes
Total: 1 hour
Servings: people

Ingredients 
 

Instructions 

Prepare your ice cream canister:

  • Pre-freeze the canister for your ice cream machine for at least 24 hours. I also like to pre-freeze the container where I will store my sorbet (a loaf pan, generally).

Make the simple syrup:

  • Note: This simple syrup recipe makes about double the amount needed for raspberry sorbet. Save the rest for cocktails, soaking cake, or more sorbet! If you make half of this simple syrup recipe, be wary of the sugar not dissolving completely before it boils.
  • In a small sauce-pot, combine sugar and water. Stir to incorporate and bring just to a boil.
  • Remove your simple syrup from the heat, and cool it to room temperature. Refrigerate it before using.

How to make a purรฉe from fresh raspberries for your Raspberry Sorbet:

  • Consider first the amount of raspberry purรฉe you will need. It takes about twice as many fresh raspberries as the desired volume of purรฉe.
  • Blend fresh raspberries with an immersion blender, traditional blender, food processor, or Nutribullet. Stop blending once the raspberries are broken up.
  • Press the raspberries through a fine sieve with the back of a large spoon in order to catch the seeds. Transfer your purรฉe to a container and refrigerate until you are ready to use it.

Chill your raspberry purรฉe:

  • If using fresh raspberries, prepare your raspberry purรฉe. Whether your purรฉe is store-bought or homemade, let it cool in the refrigerator. If your ingredients are cold it helps the sorbet to cool faster and be less icy.

Combine ingredients:

  • Combine the raspberry purรฉe, lemon juice, and half of the simple syrup in a bowl. Whisk vigorously or immersion blend.
  • Spin the combined ingredients in your ice cream machine according to the manufacturer's instructions. The sorbet is done when it starts to create ripples that hold and donโ€™t just fall back into the mixture. This will seem like a โ€˜soft-serveโ€™ texture, and itโ€™s important to stop spinning at that point. If you over-spin your sorbet, it will be hard (and not soft) once it is frozen.

Store:

  • Transfer the sorbet to a frozen container and cover the surface with plastic wrap. Freeze it for several hours or overnight. Honestly, it will be delicious immediately! I suggest trying at least one spoonful just to treat yourself!

Notes

Flavor Tips โ€“ You donโ€™t want seeds to end up in your sorbet! Be sure to press your purรฉe through a sieve if you are making it at home.
Technique โ€“ The colder all your ingredients are, the faster your sorbet will cool and the less icy it will be!
Storage โ€“ Store your sorbet in an airtight container in the freezer for up to a month.

Nutrition

Calories: 177kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 196mg | Fiber: 8g | Sugar: 34g | Vitamin A: 42IU | Vitamin C: 35mg | Calcium: 33mg | Iron: 1mg
Course: Dessert
Cuisine: American, Persian
Calories: 177
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Before You Go!

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed homemade ice cream recipes!

Hi, Iโ€™m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 8 votes (1 rating without comment)

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15 Comments

    1. Hi Patricia! Yes, you can make this sorbet without an ice cream maker, itโ€™s just going to take a lot more stirring! Youโ€™ll want to do everything as written in the recipe until you get to Step 2 of the โ€˜Combine Ingredientsโ€™ section. After youโ€™ve combined your ingredients, pour into a shallow container and put in the freezer. After about 30 minutes, checkโ€“when the edges start to freeze youโ€™ll want to stir them into the center. Youโ€™ll have to check every 30 minutes or so for around 3 hours (or until the sorbet is all the way frozen). Youโ€™ll then want to follow the instructions for the โ€˜Storeโ€™ section as written! Come back to let me know how it turns out and enjoy!

  1. 5 stars
    This looks stunning.
    The question I have is, you mention this can be made with other berries. I just picked a LOT of peaches off my little peach tree and I am wondering if I can make this with Peach Puree?
    Ultimate goal is to make peach sorbet and then swirl the raspberry puree in with it as I put it in the container to freeze.

  2. 5 stars
    Made this for Easter and it was delicious!! The entire family loved it! Making it again next week.

    1. Hi Darcey! It would be a delightful Easter treat, thank you for coming back and commenting!

  3. 5 stars
    The flavor of this sorbet is so delicious but I am obsessed with the color! Itโ€™s so gorgeous! Also, very easy to make. I used fresh raspberries and the extra step took a bit of time, but it was 100% worth it. Thanks for a great recipe!

    1. Hi Rebecca! Sheโ€™s a stunner! Thank you for coming back and commenting! ๐Ÿ™‚

  4. 5 stars
    SO GOOD! I absolutely love raspberry everything and this sorbet was perfection. I used it for non alcoholic mimosa floats for a girlโ€™s night. Will make again for nightly indulging. YUM.

  5. 5 stars
    WOW!!!
    The flavor in this sorbet was so fresh. Nothing like the synthetic ones you get at the grocery store!
    I made it with some raspberry puree from the store and it was incredible. I canโ€™t wait to see how it will turn out with fresh raspberries.
    We had it for dessert with some sweet wafers.

    1. Hi Claire! I couldnโ€™t agree more, and paired with some sweet wafers would be perfection!

  6. 5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.