Raspberry Sorbet

posted in: Recipes 0

I have always enjoyed raspberry sorbet, but my family formed an addiction to it while on vacation. We would buy a round of sorbet every night after dinner and relax. It was the perfect way to end a summer day.

Raspberry Sorbet

Prep Time5 mins
Cook Time25 mins
Overnight hardening1 d
Course: Dessert
Cuisine: American
Keyword: Fresh, low fat, Raspberries
Servings: 4
Calories: 189kcal
Author: SatMorning21


  • 1 Cup Water
  • 3/4 Cup Sugar
  • 12 Oz. Raspberries


  • Add the sugar and water to a small pot and heat over medium until the sugar dissolves.
  • Let the mixture cool for about an hour.
  • Rinse your raspberries and put into a blender.
  • Add the sugar water to the blender and puree.
  • To make sure the sorbet is smooth, I use a chinois to strain the seeds out. Feel free to use a fine mesh strainer. You can purchase one similar to what I use here.
  • Push the liquid through the strainer and into a bowl.
  • Put the base in the fridge overnight, and if required place ice cream maker in freezer.

The Next Day

  • Setup your ice cream maker. Turn it on, add the base and sit back and wait. I have a KitchenAid ice cream attachment and it takes about 10 minutes.
  • That's it! You can serve it as is, or put it back into the freezer for a few hours to harden a little more.


Calories: 189kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 128mg | Fiber: 6g | Sugar: 41g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg


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