This raspberry sorbet is the ultimate summer treat! It's light, refreshing, flavorful, and can easily be made without an ice cream maker. Made with just 4 simple ingredients, homemade sorbet is naturally low in calories, gluten-free, and dairy-free!
Just like these strawberry lemonade popsicles, this creamy sorbet is the perfect sweet treat to enjoy on a hot day. It's creamy, tangy yet sweet, and a healthy-ish alternative to ice cream.
I love this recipe because it's so simple and customizable. I know this recipe is a raspberry sorbet, but you can use just about any fresh fruit you love! Let's get cooled off, shall we?
Why you'll love this recipe
- This is a no churn sorbet recipe, meaning you don't need an ice cream maker! It only requires a food processor and some freezer time.
- You only need 4 basic ingredients, most of which you already have on hand, and it's easy to make.
- Sorbet is a healthy-ish alternative to ice cream.
- It's the perfect summer dessert! Raspberry sorbet is so refreshing on a hot day but it's also the perfect treat whenever you're craving something sweet.
- You can easily customize this sorbet by using any berries you like.
Since we're not using an ice cream maker, there are a few tools that'll give us the creamy result we expect for sorbet:
This recipe only calls for handful of simple ingredients that you likely already have on hand:
- Raspberries: fresh, ripe raspberries are the heart and soul of this recipe. You can definitely use frozen raspberries but I think fresh works best! If you do use frozen, blend them first then see how much water you need, if any at all.
- Water: only a little to give the raspberries something to blend into.
- Sugar: sugar is necessary because it lowers the freezing point of water, ensuring that the sorbet does not freeze into an inedible ice cube. Sugar = scoopable sorbet! Also, raspberries are naturally quite tart in flavor, so this will help bring some sweetness to the sorbet. I highly recommend sticking to the amount of sugar noted here, as adding less will make your sorbet too icy while adding more could lead it to not freeze.
- Lemon Juice: to enhance the raspberry flavor and bring out some of that tartness.
Recipe Variations & Substitutions
I love this no churn raspberry sorbet so much and truly think it is perfect but feel free to try out these variations:
- Make this recipe refined sugar-free by using maple syrup instead of sugar. You could also make an entirely sugar-free raspberry sorbet by using sugar-free maple syrup or a sugar substitute like monk fruit sweetener. Please note this could alter the texture, flavor, and freezing time.
- Switch up the fruit! This recipe will work well with pretty much any fresh fruit. If you don't love raspberries, I recommend trying this out with fresh blackberries, strawberries, or mangoes instead. If you use mangoes, you may want to add a bit more sugar to enhance the flavor.
- Add extra flavors by adding fresh mint leaves to turn this into a raspberry mint sorbet or cutting the amount of raspberries in half and adding another fruit in and turning it into a mango raspberry sorbet, for example!
If you've ever wondered how to make sorbet without an ice cream maker, here's how! Because this no churn raspberry sorbet is made without an ice cream maker, it is a bit more time consuming (while still being super easy) but I promise it's totally worth it.
Step 1: To a food processor (recommended) or high-speed blender, add raspberries and water. Blend on high for 2 minutes or until fully puréed. There should be no chunks of raspberries left and will be pretty watery.
Step 2: Place a fine mesh strainer over a large bowl and pour the raspberry purée through. You may need to gently push/scrape the purée through the strainer using a rubber spatula. Discard the seeds.
Step 3: Add sugar, vanilla, and lemon juice to the strained purée and whisk until the sugar has fully dissolved.
Step 4: Pour into a shallow, non-stick 9-inch cake pan and freeze until solid. Depending on your freezer, it could take anywhere from 2-4 hours.
Step 5: Remove from the freezer and using a spoon, break the frozen mixture into large chunks.
Step 6: In two separate batches, put the broken pieces into the food processor and blend for 2-3 minutes or until creamy and smooth.
Step 7: Pour the sorbet into a loaf pan and freeze again until solid enough that it's scoopable (about 2 hours)!
Step 8: Scoop and serve in a bowl or on a cone and enjoy!
These are just a few easy tips to ensure your sorbet comes out perfectly!
- Strain the sorbet before freezing it. Even if you don't use raspberries and are using a different berry, still do this! Leaving the seeds in totally takes away from the signature creaminess of a sorbet.
- Make sure you're using the two different pans for the different freezing stages. They make a difference in how the sorbet freezes!
- During the second freeze, I like to give the sorbet a stir halfway through to ensure no crystallization happens.
Leftovers should be stored in an airtight container in the freezer for up 1 month. Beyond that, the sorbet will start to get very icy. Sorbet can only be stored in the freezer, as it will melt in the fridge.
Fruit that are high in pectin, like berries, are high in viscosity. Meaning that their liquids when pureed are thicker, helping to make a nice and creamy sorbet.
In comparison to ice cream, sorbet does not use any milk or cream and is overall lower in calories and fat.
The no-churn method can cause a sorbet to be too icy. Just be sure to freeze, break it up, blend it, and freeze again. Also, do your best to not change the amount of sugar, as lowering the amount could make it even icier.
Other recipes you might like
Raspberry Sorbet without Ice Cream Maker
- 4 cups (490 g) fresh raspberries
- 1 cup (240 g) water
- 1 cup (200 g) sugar
- 2 tablespoons (24 g) lemon juice
- 1 teaspoon vanilla
- To a food processor, add raspberries and water. Blend on high for 2 minutes or until fully puréed.4 cups fresh raspberries, 1 cup water
- Place a fine mesh strainer over a large bowl and pour the raspberry purée through. You may need to gently push/scrape the purée through the strainer using a rubber spatula. Discard the seeds.
- Add sugar, vanilla, and lemon juice to the strained purée and whisk until the sugar has fully dissolved.1 cup sugar, 2 tablespoons lemon juice, 1 teaspoon vanilla
- Pour into a shallow, non-stick 9-inch cake pan and freeze until solid. Depending on your freezer, it could take anywhere from 2-4 hours.
- Once frozen, remove from your freezer. Using a spoon, break the frozen mixture into large chunks. In two separate batches, put the broken pieces into the food processor and blend for 2-3 minutes or until creamy and smooth.
- Pour the sorbet into a loaf pan and freeze again until solid enough that it's scoopable (about 2 hours)!
- Serve in a bowl or on a cone and enjoy!