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A bowl with two scoops of raspberry sorbet in the bowl; fresh raspberries scattered around the bowl.
Print Recipe

Raspberry Sorbet

Author: Salt & Baker
Servings 4 servings
Rich and creamy raspberry sorbet can be made with fresh or frozen raspberries. It's the MOST delicious sorbet you'll ever eat.
5 from 1 vote
Prep Time 15 minutes
Freeze time 7 hours
Total Time 7 hours 15 minutes

Equipment

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!

Notes

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

Nutrition

Calories: 277kcalCarbohydrates: 70gProtein: 1gSodium: 18mgPotassium: 215mgFiber: 9gSugar: 59gVitamin A: 45IUVitamin C: 37.4mgCalcium: 38mgIron: 1mg
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