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Homemade Raspberry Sorbet Recipe

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4.3 from 13 reviews

This homemade raspberry sorbet recipe is a refreshing, dairy-free frozen dessert made with fresh raspberries, sugar, and corn syrup. It combines a simple syrup base with pureed raspberries, which is then churned in an ice cream machine to create a smooth, vibrant sorbet perfect for a light and fruity treat.

  • Total Time: 7 hours 15 minutes
  • Yield: 4 servings

Ingredients

Base Syrup

  • 1 cup water
  • 1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes
  • pinch of salt

Sorbet Mixture

  • 4 3/4 cups frozen raspberries (about 20 oz)
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/4 cup light corn syrup

Instructions

  1. Prepare Syrup: In a medium saucepan over medium heat, combine water, Sure-Jell, and salt. Stir frequently until the Sure-Jell is fully dissolved, about 4-5 minutes. Remove from heat and let cool for 10 minutes.
  2. Blend Ingredients: In a blender or food processor, blend the frozen raspberries, sugar, corn syrup, and cooled syrup mixture until smooth. Strain the mixture through a fine mesh strainer, repeating if needed to remove all seeds.
  3. Divide Mixture: Pour the strained raspberry mixture into two bowls—one with 1 cup of the mixture and the other with the remaining liquid. Cover each bowl with plastic wrap.
  4. Chill Mixture: Place the bowl with 1 cup raspberry mixture into the freezer and the larger bowl with the remaining liquid into the refrigerator. Chill both for at least 4 hours.
  5. Combine Mixtures: Remove the bowls from the freezer and refrigerator. Scrape the frozen mixture from the freezer bowl and stir it into the chilled raspberry base in the larger bowl until well combined.
  6. Churn Sorbet: Pour the combined raspberry mixture into an ice cream machine. Churn according to the manufacturer’s instructions for 15-20 minutes until the mixture reaches sorbet consistency.
  7. Freeze and Serve: Transfer the churned sorbet to a freezer-safe container. Cover and freeze for 2-3 hours or until firm. Scoop into bowls and serve chilled.

Notes

  • Straining the mixture twice helps create a smooth sorbet free of raspberry seeds.
  • Use frozen raspberries for best texture and flavor.
  • If you don’t have an ice cream machine, you can freeze the mixture in a shallow container and stir every 30 minutes until firm, though texture may be less smooth.
  • Adjust sweetness by modifying the sugar amount to your taste.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Churning
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/homemade-raspberry-sorbet-recipe/