Raspberry Sorbet

Raspberry Sorbet

4 hrs 35 mins total time

20 mins active time


Makes 1 quart



  • ¾ cup (5½ oz) granulated sugar
  • 1½ cups (12 fl oz) water
  • 17½ oz fresh or frozen raspberries


  • 2 tbsp fresh lime juice


To serve:

  • Fresh raspberries
  • Waffle cones


  • 1Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved.
  • 2Add the raspberries. Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Set aside to cool for 15 minutes.
  • 3Pour the raspberry mixture into a blender. Blend until smooth.
  • 4Strain the mixture into a bowl, pushing the mixture through the sieve. Discard the solids.
  • 5Stir the lime juice into the raspberry syrup. Cover and refrigerate for 3 hours until cold.
  • 6Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 7Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.
  • 8Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.

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