Easy Homemade Raspberry Sorbet

A close-up view of two scoops of Homemade Raspberry Sorbet in a small glass bowl on a white plate with a sprig of mint resting on top of the scoops of sorbet.

Course: Dessert

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Churn and Freeze Time: 4 30

Total Time: 4 50

Servings:

Calories: 134kcal

Author: Kris Longwell

This Homemade Raspberry Sorbet is sweet, tart, vibrant, and wildly refreshing! Made with fresh berries and a splash of lemon juice, it churns into a silky-smooth frozen treat that is impossibly easy to make.

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Equipment

Ingredients

1 cup granulated sugar
1 cup water
4 cups raspberries fresh, about 1 lb.
1 tablespoon lemon juice fresh
1 tablespoon raspberry liqueur optional

Instructions

In a saucepan, mix the sugar with the water. Place over high heat and bring to a boil. Boil, stirring frequently, until the syrup is clear, about 1 to 2 minutes.
1 cup granulated sugar, 1 cup water
Stir in the raspberries and return to a boil. Reduce the heat to medium and simmer gently, stirring often, until the berries are very soft, 1 to 2 minutes.
4 cups raspberries
Set a fine-mesh sieve over a heatproof bowl and pour the raspberry mixture through it. Press down on the berries with a wooden spatula or spoon to push as much purée through the sieve as possible. Let the purée cool for 15 minutes. Stir in the lemon juice.
1 tbsp lemon juice
Cover the bowl with plastic wrap and refrigerate until the sorbet mixture is very cold, at least 3 hours or up to overnight.
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's directions. Remove the plastic wrap from the bowl, pour the sorbet mixture into the ice cream maker, and churn until it has thickened and mounds on the paddle. During the last 1 minute of churning, add the liqueur, if using, and continue to churn until incorporated.
1 tbsp raspberry liqueur
The sorbet can be served immediately, but for better flavor and texture, transfer the sorbet to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to several days. Set the container on the counter for 5 to 10 minutes before serving, for easier scooping.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fresh vs. Frozen Berries: Fresh raspberries yield the brightest flavor, but frozen raspberries work great, too! No need to thaw them first; just simmer as directed (it may take an extra minute for them to break down).
Why Use Liqueur? The splash of raspberry liqueur (such as Chambord) is optional, but highly recommended. The alcohol lowers the freezing point, which keeps the sorbet from freezing into a solid block and makes it easier to scoop.
Non-Alcoholic Softening Tip: If skipping the liqueur, you can add 1 tablespoon of light corn syrup or agave to the simple syrup to help maintain a smoother texture.
Serving Tip: If the sorbet has been frozen overnight, let the container sit on the counter for 5 to 10 minutes before scooping to allow it to soften slightly.
Storage: Keep sorbet stored in an airtight freezer-safe container for up to 1 month. Press a piece of plastic wrap directly onto the surface of the sorbet before putting the lid on to prevent ice crystals from forming.

Nutrition