Description
Make a refreshing raspberry sorbet using only two main components: raspberries and a small amount of sweetener if needed. This recipe focuses on the fruit’s natural flavor.
Ingredients
Scale
- 4 cups frozen raspberries
- 1/4 cup water (optional, for blending)
- 2 tablespoons granulated sugar or honey (optional, adjust to taste)
Instructions
- Place the frozen raspberries into a strong food processor or high-powered blender.
- If the mixture is too thick to process, add the water one tablespoon at a time until the mixture begins to move smoothly.
- If you are using sugar or honey, add it now. Pulse the mixture until it becomes smooth and creamy, resembling soft-serve ice cream. Stop blending just before it becomes completely liquid.
- If you do not have an ice cream maker, transfer the mixture to a freezer-safe container. Freeze for 1 hour, then remove and stir vigorously to break up ice crystals. Return to the freezer. Repeat this stirring process every 30 to 45 minutes for about 3 hours until the texture is firm but scoopable.
- If you are using an ice cream maker, churn according to the manufacturer’s directions until the sorbet reaches a firm, frozen consistency.
- Serve immediately for a soft texture, or freeze for an additional hour for a firmer scoop.
Notes
- Using pre-frozen raspberries helps achieve a smoother texture quickly without excessive blending, which can warm the mixture.
- Taste the raspberries before adding sweetener; very ripe fruit may not need any added sugar.
- For a dairy-free, vegan dessert, this recipe fits those requirements.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing/Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 20
- Sodium: 2
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 7
- Protein: 1
- Cholesterol: 0