Easy Raspberry Sorbet Recipe
Bright, tangy raspberry sorbet made with a quick syrup and real berries. No ice cream maker required.
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Servings:
Ingredients
Main Ingredients
- 4 cup frozen raspberries thawed
- 0.75 cup granulated sugar
- 0.5 cup cold water
- 1 tbsp fresh lemon juice
- 0.125 tsp kosher salt
- 1 tbsp vodka or light corn syrup optional, helps keep the sorbet scoopable
Instructions
Preparation Steps
- Warm the sugar and water in a small saucepan, stirring until dissolved, 2–3 minutes. Let cool completely.
- Blend raspberries, cooled syrup, lemon juice, and salt until silky. Add vodka or corn syrup if using.
- Strain the puree through a fine-mesh sieve to remove seeds. Press to extract as much liquid as possible.
- Chill the mixture in the refrigerator until very cold, at least 1 hour.
- Churn in an ice cream maker until softly frozen. Transfer to a container and freeze until firm.
- No machine? Pour into a shallow pan and freeze, stirring every 30 minutes until smooth and scoopable.
Notes
For a twist, swap lemon with lime juice or add a few mint leaves during blending. Serve with fresh berries or a drizzle of dark chocolate. Store covered up to 1 month; let sit 5 minutes at room temperature before scooping.
This recipe is an original creation inspired by classic Easy Raspberry Sorbet Recipe flavors. All ingredient ratios and instructions are independently developed.