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Top view of scoops of raspberry sorbet garnished with fresh mint in a footed dessert bowl.
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5 from 1 vote

Raspberry Sorbet Recipe

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!
Prep Time5 minutes
Additional Time6 hours
Total Time6 hours 5 minutes
Course: Desserts
Cuisine: American
Servings: 6 servings
Calories: 280kcal
Author: Cassie Johnston

Ingredients

  • 6 cups frozen raspberries
  • 1 ½ cups maple syrup
  • 2-4 tablespoons water optional

Instructions

  • 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.
  • Transfer to a metal loaf pan or freezer-friendly container. Cover, and freeze for 6 hours until firm.
  • When ready to serve, thaw at room temperature for about 5 minutes to soften, then scoop and serve!

Notes

  • 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

Serving: 1serving | Calories: 280kcal | Carbohydrates: 69g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 362mg | Fiber: 8g | Sugar: 54g | Vitamin A: 40IU | Vitamin C: 31mg | Calcium: 118mg | Iron: 1mg
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