Three scoops of homemade raspberry sorbet in a bowl on a white countertop.

In the heat of the summer, there’s nothing quite like an icy, refreshing, sweet treat to cool you off. Raspberry sorbet satisfies all my cravings for a cool dessert that balances tart and sweet flavors perfectly. The best part is, it’s super simple to make. You don’t need a fancy ice cream maker to whip up this delicious dessert!

Frozen sorbet in a loaf pan garnished with fresh raspberries and mint, an ice cream scoop rests alongside.

What is raspberry sorbet?

A sorbet is a frozen treat that combines ice, a simple sugar syrup, and some crushed fruit to create a scoopable dessert that’s perfect for summer. It doesn’t contain any dairy products, and the recipe is very simple. Typically, the fruit flavoring in a sorbet comes from real puréed fruit, as is the case with this raspberry sorbet.

Are sherbet and sorbet the same thing?

No, although sherbet and sorbet are similar, sherbet contains some dairy products. These can be milk, cream, buttermilk, or egg whites. The dairy gives sherbet a creamy texture that’s closer to ice cream.

Sorbet has no dairy products. It’s really just sugar, ice, and fruit purée with a few other ingredients added in depending on the recipe. Sherbet is creamier than sorbet, while sorbet requires a little more time on the counter to thaw before serving.

Overhead of blended raspberry mixture in the bowl of a food processor.

What is the main ingredient of raspberry sorbet?

Frozen raspberries are the key ingredient in this sorbet. It’s a great way to use up fresh raspberries you picked from your berry patch or bought from your local farmers’ market. Since raspberries are the chief ingredients in this sorbet, it tastes like an icy swirled-up version of this delicious summer berry.

Wholefully Protip

If you’re having trouble finding raspberries—or you want to make this in the middle of winter—feel free to use store-bought frozen berries. It’ll be just as good as fresh berries that you froze yourself!

What is raspberry sorbet made of?

This raspberry sorbet recipe contains only two ingredients—I told you it was simple! All you’ll need are six cups of frozen raspberries and a cup and a half of maple syrup. You can add a few tablespoons of water if you find the consistency is too thick.

Wholefully Protip

You can use honey or agave syrup in place of maple syrup. If you use honey, just be aware that the flavor of the dessert will change a bit and it may no longer be considered vegan.


Three footed dessert bowls filled with red frozen dessert on a white counter with fresh mint and berries around.

How do you make easy homemade sorbet?

The directions for making raspberry sorbet are as simple as the ingredient list. To make your homemade sorbet:

  • Blend the maple syrup and frozen berries until they’re completely smooth.
  • Freeze the mixture for six hours in a covered metal loaf pan or freezer-safe bowl.
  • Before serving, allow the sorbet to sit on the counter for a few minutes to soften up.

Can I use fresh raspberries instead of frozen?

You need frozen berries to create the icy texture of this sorbet, so fresh fruit will need to be frozen before being used. It’s similar to creating a berry smoothie—if you were to use fresh berries, you’d need to add ice to mimic the texture you’d get with frozen berries. This would dilute the flavor, so I recommend skipping the ice and using frozen raspberries instead.

If you have a bunch of fresh berries you want to use, take your berries and freeze them on a baking sheet the night before. This way, they’re ready to blend in your icy raspberry sorbet.

Top view of scoops of raspberry sorbet garnished with fresh mint in a footed dessert bowl.

How do you store raspberry sorbet?

You can store sorbet in the freezer for one to two months. Make sure it’s in a freezer-safe container. If you want to use some of the sorbet, you can remove it from the freezer, allow it to thaw enough to scoop, and then re-freeze whatever is left. Since it doesn’t contain any milk ingredients, it’s perfectly safe to re-freeze frozen sorbet.

Want more fruity frozen treats?



Top view of scoops of raspberry sorbet garnished with fresh mint in a footed dessert bowl.

Raspberry Sorbet Recipe

Yield: 6 cups (6-8 servings)
Prep Time: 5 minutes
Additional Time: 6 hours
Total Time: 6 hours 5 minutes

Raspberries add a sweet and tangy flavor to this easy frozen dessert. Find out how you can whip up your own batch of raspberry sorbet goodness!


  • 6 cups frozen raspberries
  • 1 1⁄2 cups maple syrup
  • 2-4 tablespoons water (optional)


  1. Place all ingredients in a food processor or high-speed blender. Blend until completely smooth. Add the water only if the sorbet is too thick for your food processor or blender.
  2. Transfer to a metal loaf pan or freezer-friendly container. Cover, and freeze for 6 hours until firm.
  3. When ready to serve, thaw at room temperature for about 5 minutes to soften, then scoop and serve!


  • You can substitute in honey or agave in place of the maple syrup. If using honey, it may change the flavor slightly.
  • Frozen raspberries can be quite tart, so make sure to taste test the sorbet before freezing it to ensure it’s sweet enough for you!
  • The sorbet will last for about 1-2 months in the freezer if kept in an airtight freezer container.
  • You can thaw it to scoop some out and refreeze the remaining sorbet without issue, as well.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 58gFiber: 10gSugar: 43gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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