This Raspberry Sorbet is creamy, smooth, and rich in color and flavor. We use Sure-Jell to keep the sorbet from melting as quickly and have a special method for freezing the raspberry sorbet mixture to avoid getting any large crystals. Once you make this sorbet, you’ll see just how smooth and creamy it is!
If you’re looking for a raspberry ice cream that isn’t dairy free but more of an ice cream texture and flavor, then I have just the recipe — Raspberry Ice Cream! It has the flavor of raspberry sorbet with the creaminess of vanilla ice cream. If you’d like to try your hand at more sorbet flavors, my Mango Sorbet is a crowd-pleaser.
Why This Recipe Works
- Creamy sorbet. The good news… this berry sorbet is not crystallized, it’s smooth, creamy, and rich! Thanks to a few key ingredients as well as the method in which we freeze the raspberry mixture, we get the smoothest and creamiest texture in this homemade raspberry sorbet recipe.
- Blender sorbet. This is a simple raspberry sorbet to make thanks to using your blender!
- Delicious flavor. The raspberry flavor and bright color of this raspberry sorbet recipe is out of this world! It’s a showstopper on both fronts — perfect to serve on those hot summer days.
- Sure-Jell for Less or No Sugar Needed Recipes: Refer to the image above for what this looks like. This is the gelatin that helps to thicken the mixture and keeps it from melting as quickly once served.
- Frozen Raspberries: You can use fresh raspberries too if you’d like. You’ll just need 20 oz of raspberries so use enough of frozen or fresh to reach that amount.
- Sugar: The sugar will help to sweeten the creamy raspberry sorbet.
- Light Corn Syrup: The corn syrup will give the raspberry sorbet that creamy texture.
- Dissolve the Sure Jell. Add 1 cup water to a medium saucepan. Add 1 tsp Sure-Jell and a pinch of salt. Place over medium heat and cook until the sure-jell is completely dissolved (about 4-5 minutes), stirring frequently. Once dissolved, remove from heat and cool for 10 minutes.
- Blend the raspberries. Add 4 3/4 cup frozen raspberries or fresh raspberries (equaling 20 oz), 1/2 cup + 2 tablespoons granulated sugar, 1/4 cup light corn syrup and then the water mixture from the pan to a high-speed blender or food processor. Blend until smooth.
- Remove the seeds. Place a fine mesh strainer over a bowl and pour the raspberry puree through it, stirring with a spoon to press all the mixture (except the seeds) through. This will make a smooth texture for the raspberry sorbet.
- Divide raspberry mixture. Place 1 cup of the raspberry mixture in an airtight container and freeze immediately. Place the rest of the raspberry mixture in an airtight container and store in the fridge. Freeze/chill for at least 4 hours.
- Combine. Scrape the frozen raspberry mixture into the mixture from the fridge. Stir to combine.
- Churn in an ice cream machine. Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions for 15-20 minutes. Remove and scoop into bowls and serve. Or you can transfer to a freezer-safe container and freeze until solid. Enjoy!
You can pour the mixture through the fine sieve more than once to ensure a perfectly smooth sorbet.
You can use fresh or frozen raspberries for this homemade sorbet recipe.
If you need to get an ice cream machine, I use this Cuisinart ice cream maker. I like it because it’s affordable and works well. The only downside being you need to freeze the bowl at least a day prior to making the sorbet. If you’re a forgetful person, maybe this Breville ice cream maker is more conducive.
Add the juice from 1 lime to the blender for a delicious raspberry lime sorbet!
Berries sorbet recipes are some of my favorites! You can adapt this raspberry sorbet recipe to make any berry sorbet — strawberry, blueberry, blackberry, etc. You’ll just need 20 oz of the berries. Blueberry sorbet would be delicious as well as blackberry!
Have you scooped a bowl of sorbet to find that minutes later it has melted into a puddle?! Sorbet is known for its rapid melting once it’s scooped. It’s the worst! I want it to keep its’ shape and stay frozen. To avoid the awful dilemma of sorbet melting within seconds, we add pectin (Sure-Jell). This pectin stabilizes the sorbet and slows the melting and results in a perfect raspberry sorbet!
Make Ahead, Storing, and Freezing
You’ll need to plan ahead to make this raspberry sorbet because you’ll need to freeze your ice cream machine bowl (if applicable) and give your raspberry mixture time to chill in the freezer and fridge.
Store any leftover raspberry sorbet in a freezer-safe container in the freezer. It will keep for a few months.
No. This is a dairy free sorbet.
Sherbet and sorbet are usually fresh fruit flavors, but the major difference is sherbet has dairy while sorbet is diary-free.
Raspberry sorbet is made by blending raspberries, corn syrup, and a mixture of water and sure-jell. Then it is put through a fine mesh strainer to remove the seeds. Then a portion is immediately frozen and then other part of the mixture is refrigerated. Combine the two then churn in an ice cream maker. See my full recipe for details.
What makes sorbet grainy? Big ice crystals. In order to avoid big ice crystals, we freeze a portion of the raspberry base as fast as possible. By doing this, the base doesn’t have time to form the large crystals. Rather, the rapid freeze causes small “seed” crystals. When you add the frozen raspberry mixture to the refrigerated mixture it initiates a chain reaction. As they combine, more small crystals form immediately. Small crystals = smooth sorbet.
Technically no. However, churning sorbet makes for a creamy and smooth end result! And trust me, you’ll be so glad you took the time to pull out your ice cream machine for this recipe. But like most things in life, too much of a good thing can be bad. Churning sorbet too long is a problem. In fact, too long of a churn time results in a loose and crumbly sorbet. Even 30 minutes of churning sorbet is too long. Churning the raspberry sorbet mixture until it reaches the consistency of a thick milkshake will result in a dense and beautifully flavorful sorbet.
More Raspberry Recipes
- 1 cup water
- 1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes
- pinch salt
- 4 3/4 cups frozen raspberries* - about 20 oz
- 1/2 cup + 2 tablespoons granulated sugar
- 1/4 cup light corn syrup
- In a medium saucepan over medium heat, add the water, Sure Jell, and salt. Stir frequently, until the Sure-Jell is completely dissolved, about 4-5 minutes. Remove saucepan from heat and cool for 10 minutes.
- In a blender (or food processor), process the rasberries, sugar, corn syrup and the water mixture until smooth. Strain this mixture through a fine mesh strainer. You can even strain it twice to ensure you get all of the seeds.
- Divide the liquid into two bowls. One bowl will have 1 cup of the mixture and the other will have the remaining raspberry mixture. Cover both of the bowls with plastic wrap.
- Place the bowl with the 1 cup of raspberry mixture in the freezer, and the larger bowl with the remaining liquid in the refrigerator. Keep each bowl in freezer/fridge for at least 4 hours.
- Remove the bowls from the fridge and freezer.
- Scrape the frozen raspberry mixture into the larger bowl with the chilled (refrigerator) raspberry base. Stir to combine.
- Pour the raspberry mixture into an ice cream machine and churn for 15-20 minutes. Be sure to follow the manufacturer’s instructions on your ice cream machine.
- Transfer the churned sorbet to a freezer safe container. Cover with a lid or plastic wrap and freeze for 2-3 hour or until firm. Remove from the freezer, scoop into bowls and serve!