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Raspberry Sorbet

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Add whole raspberries to this sorbet at the last moment of churning to create a chunky texture. Great on a hot summer day! Learn how to make my Homemade Raspberry Sorbet recipe and you’ll be enjoying this delightful frozen dessert in just minutes!

Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.

Ingredients

Scale
  • 1 1/2 cups sugar
  • 1 tsp. vanilla extract
  • 1 1/4 lb. fresh raspberries (about 5 cups)
  • 2 tbsp. fresh lemon juice

Instructions

  1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
  3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.
  4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

Find it online: https://goingmywayz.com/raspberry-sorbet/