This refreshing raspberry sorbet recipe is dedicated to Priyaskitchn. A simple, vibrant scoop inspired by the beloved no-fuss fruit sorbets topping su mmer menus everywhere. It blends a classic sugar syrup base with pure raspberry manna and a patient 2–3 hour freeze for scoopable perfection.
I drew inspiration from trusted kitchen guides like Crème de la Crumb’s viral Raspberry Sorbet and Ellie Kitchen’s clean, fruity version, sheaving out seeds, honing flavor, and keeping things naturally bright. Priyas’s take is easy, sunny, and utterly irresistible, just the kind of dessert her readers crave.
- Serves: 1 People
- Prep Time: 5 mins
- Cooking: 5 mins
- Difficulties: easy
Ingredients
For Cooking
- ¾ cup fresh or frozen raspberries
- 1tbsp granulated sugar
- ½ tsp fresh lemon juice
- 1tbsp water (only if needed for blending)
For Dressing
Nutritional Information
-
Calories
110 kcal -
Total Fat
0.2 g -
Carbohydrate
26 g -
Fiber
3 g -
Sugars
22 g -
Protein
1 g
Procedure
-
5 minMark As Complete
Heat Syrup
Combine sugar and ½ cup water in a saucepan. Cook over medium heat, stirring, until the sugar dissolves. Remove from heat and let cool.
-
3 minMark As Complete
Blend Fruit
In a blender, add frozen raspberries, lemon juice, and cooled syrup. Blend on high until smooth. If too thick, add a teaspoon of water and blend again.
-
8 minMark As Complete
Taste & Strain
Taste your sorbet base. If it’s too tart, add a bit more sugar or syrup. For smoother texture, press through a fine-mesh strainer to remove seeds.
-
2-3 hrsMark As Complete
Freeze
Scoop the sorbet into a bowl, garnish with fresh berries or mint, and enjoy! Keeps well in the freezer for up to a week.
- After blending the raspberries and sweetener, this sorbet needs a 2–3 hour freeze to get firm enough to scoop.
- For smoother texture, stir it gently after the first hour to prevent ice crystals.
- Store it in an airtight container in the freezer. It’s best if enjoyed within a week.
- This method follows pro tips from Bread & Basil’s sorbet guide, which emphasizes simple sugar syrup, fruit purity, and mid-freeze stirring.
