Keep in Touch!

get new posts via email:

A bowl with two scoops of raspberry sorbet in the bowl; fresh raspberries scattered around the bowl.
PRINT
5 from 1 vote

Raspberry Sorbet

Rich and creamy raspberry sorbet can be made with fresh or frozen raspberries. It's the MOST delicious sorbet you'll ever eat.
prep time 15 mins
Freeze time 7 hrs
total time 7 hrs 15 mins
servings: 4 servings
calories: 277kcal
author: Salt & Baker

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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!

RECIPE NOTES

*You can use fresh raspberries as well, just measure the raspberries to equal 20 oz. 
Recipe adapted from America's Test Kitchen.

Suggested Equipment

Calories: 277kcal | Carbohydrates: 70g | Protein: 1g | Sodium: 18mg | Potassium: 215mg | Fiber: 9g | Sugar: 59g | Vitamin A: 45IU | Vitamin C: 37.4mg | Calcium: 38mg | Iron: 1mg
Course: Dessert
Cuisine: American
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.