raspberry sorbet

Brightly flavored, perfectly sweet, and wonderfully creamy, this homemade raspberry sorbet recipe is also a breeze to make with just a few all-natural ingredients.

This easy recipe is churned up in your ice cream maker so it’s super smooth and creamy, but it can also easily be made without churning.

Homemade Raspberry Sorbet is gluten-free, nut-free, and made with no artificial food colors.

Once you make this sherbet recipe, you’ll want to try all of our easy fruit sherbet recipes!

Super easy, no-churn orange sherbet, lime sherbet, and rainbow sherbet are totally tasty and fun to make.

Why You’ll Love This Raspberry Sorbet Recipe

Of all the types of parfaits you can make, I think Homemade sorbet recipes are some of the easiest! It only takes a little bit of cooking to make this recipe with fresh raspberries, and after that, you just need to mix everything together in your ice cream maker.

Raspberry sorbet is also a healthier dessert option than raspberry ice cream, since in this recipe the main ingredient is fresh fruit, and much less dairy is included.

Finally, You’ll love the fresh, bright taste homemade raspberry sorbet! It’s much, much better than the overly sweet sherbet you’ll find at the store, and you can control all the added ingredients.

If you’re looking for a dairy-free berry dessert, try our Strawberry Sorbet.

Homemade raspberry sorbet ingredients

fresh raspberries – Choose berries that are ripe and sweet. I love making this recipe with local raspberries when they’re in season! You can also make this recipe with frozen and thawed raspberries.

Sugar – This is our sweetener, and add just enough to bring out the flavor of the raspberries.

Whole milk and heavy cream – The combination of milk and cream in the sorbet creates a perfectly smooth and creamy texture without making the sorbet too rich. You can make this recipe with just milk, but I recommend using both.

How to make raspberry sorbet from scratch

Start the day before by making sure the bowl of your ice cream maker has at least 24 hours to freeze.

1. Add the raspberries, granulated sugar, and a little water to a saucepan over medium heat. Cook for 3-4 minutes, or until all the sugar has dissolved and the berries have broken down.
2. Pour the raspberry mixture through a fine mesh strainer, pressing to extract all the juice. Discard the solids and transfer the raspberry sauce to the refrigerator for at least an hour, or up to overnight to chill.
3. Beat the milk and cream with the chilled raspberry sauce until well combined, then transfer the sherbet base to your ice cream maker.
4. Beat, following the manufacturer’s instructions, until frozen. On my machine this took around 15 minutes.
5. Place the straw in a shallow bowl or loaf pan and wrap tightly with plastic wrap. Freeze for at least 4 hours, or until solid.
6. Let the sherbet sit for a few minutes at room temperature so that it is easy to scoop and serve.

These numbered steps match the numbered photos above and are for illustrative purposes. For the full list of ingredients and instructions for making Raspberry Sorbet, see the recipe below.

How to store raspberry sorbet

Store this homemade sherbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to a month.

The paper helps protect the straw from freezer burn and keeps it fresh longer.

Tips for making this raspberry sorbet recipe

Use quality ingredients – When making homemade sorbet or ice cream, you’ll want to make sure you use high-quality ingredients for the best result.

Chill out – Don’t skip the chilling step after cooking the raspberry sauce. If your base is not cold, the sorbet will not solidify in the ice cream maker.

Don’t skimp on fat High-fat milk and cream are essential for making homemade ice cream or sorbet. Opting for a low-fat option often leads to frozen sundaes and inconsistency in texture.

Don’t skimp on sugar Sugar is essential for the creamy texture of ice cream and sorbet. Don’t try to reduce the amount in this recipe, or you’ll end up with a frozen sorbet.

Is it Sorbet or Sherbert?

I had to look for this one! Technically, it seems that the word sherbet is the correct spelling for this frozen treat, although sherbet is now also considered correct (with an added r), according to Merriam-Webster.

Both variants of the word have been around since the word entered the English language. For the sake of simplicity, we’ll stick with “straw” for now.

No-Churn Raspberry Sorbet Directions

Chill a shallow bowl or loaf pan in the freezer while you mix the sherbet ingredients.

Pour the mixture into the prepared pan and freeze for 3-4 hours. Stir the straw every 30 minutes for the first 2 hours to help add air. This will help create a smooth, creamy texture.

How to make raspberry sorbet popsicles

Beat the sorbet until it’s the consistency of soft serve, then pour the mixture into your favorite popsicle molds. Freeze for at least 8 hours before enjoying!

We have many easy fruit popsicle recipes that you will love!

More Homemade Ice Cream, Sherbet and Sherbet Recipes

If you love fruity desserts, here are some of the best:

Our Favorite Ice Cream Tools:

• Cuisinart 2QT Ice Cream Maker – Works with ice cream, sherbet and frozen yogurt.
• Loaf pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
• Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favourites.
• Ice Cream Containers – We love to keep a couple of ice cream containers on hand for when we make homemade ice cream.

Note: Each of these links will take you to the exact product on Amazon. As an Amazon Associate, I earn a little on every qualifying purchase.

LET’S BE SOCIALyou can follow us on pinterest or leave a comment below if you have any questions.

Did you make this homemade raspberry sorbet recipe? Leave a comment below to let us know what you thought and if you added any additional plugins.